Maccaroni Pie
A historical recipe from Domestic French Cookery, 4th ed., by Sulpice Barué (1836).
A historical recipe
Domestic French Cookery, 4th ed., by Sulpice Barué (1836). Project Gutenberg eBook #34837.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 3 ingredients
- a pound of maccaroni
- an ounce of butter
- a pound of fine cheese
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Take half a pound of maccaroni, and put it into a stew-pan with an ounce of butter, a little salt and pepper, and water enough to cover it.
- Stew it till dry.
- Then grate a quarter of a pound of fine cheese, and mix it with the maccaroni, adding another ounce of butter.
- Set it away to get cold.
- Take another pan, which must be very deep, with a flat bottom, and nearly the shape of a drum.
- Butter the inside.
- Make a good paste, and cover with it the whole interior of the pan, sides and bottom.
- Put in the maccaroni.
- Cover the pie with a lid of paste.
- Bake it at least half an hour.
- When done, loosen it from the pan and turn it out on a dish.
- It will be in the form of a drum, if the pan was of that shape.
Plating
Cookware for this recipe
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Chef's knife
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Grater
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Spatula