Cassell's dictionary of cookery

Macaroni (a la Pontiffe). — Boil eight ounces of long straight ribbon macaroni in the usual way, but fifteen minutes will be enough to swell it, which is all that is needed. Drain on a sieve, and when drained put a neat layer of it as a lining over a weU-buttered mould ; cover next with a quenelle forcemeat of fowl or rabbit, and fill the mould with game or poultry, boned and filleted, some larks, also boned, and rolled with thin bits of bacon inside each, and some delicate strips or pieces cut into rounds about the size of a shilling, distributed with egg-balls and button mushrooms, previously simmered in gravj', in the mould. Thicken the gravy, a little of which use to moisten the whole, cover with macaroni, and simmer, but do not boil, for an hour. Probable cost, od. to 6d. per pound. Macaroni (a la Eeine). — Boil according to the preceding recipe half a pound of pipe macaroni. Meanwhile warm slowly in a stewpan three-quarters of a pint of cream, and slice into it half a pound of Stilton or other white cheese, add two ounces of good fresh butter, two blades of mace, pounded, a good pinch of cayenne, and a little salt. Stir until the cheese is melted, and the whole is free from lumps, when put in the macaroni, and move it gently round the pan until mixed and hot, or put the macaroni on a hot dish, and pour the sauce over. It may be covered with fried bread-crumbs of a pale colour, and dried in a Dutch oven. Time, about three-quarters of an hour.. Probable cost, 5d. to 6d. per pound. Sufficient for seven or eight persons. Macaroni and Game Pie {see Game and Macaroni Pie). Macaroni (au Gratin). — Break up a pound of macaroni in three-inch lengths, boil as usual, and draia. Put into a stewpan a quarter of a pound of fresh butter, the macaroni, twelve ounces of Parmesan and Gruyere cheese mixed, and about a quarter of a pint of some good sauce— bechamel or white sauce. Move the stewpan and its contents over the fire until the macaroni has absorbed the butter. Sec, then turn it out on a dish, which should be garnished with croutons. Pile it in the shape of a dome, cover with bread-raspings, a little clarified butter run through a colander, and brown very lightly with a salamander. Time, threequarters of an hour to prepare. Probable cost, 5d. to 6d. per pound. Sufficient for ten or twelve persons. Macaroni (au vin). — Boil two ounces of macaroni from twenty to thirty minutes. Drain on a sieve before the fire. Put into a stewpan two table-spoonfuls of thick cream, a lump of butter, and as much Parmesan, grated, as will make it, when melted, of the consistency of custard. Add the macaroni, and toss well in the pan together. Have ready a French roll that has been steeped in about a pint of wine — it should have been rasped so that no brown crust remains on it. Pour the macaroni hot over the roll, and brown with a salamander. Probable cost, 5d. to 6d. per pound.