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Macaroni, Pate Of

Boil six or eight ounces of macaroni in good veal broth, drain, and cut it into equal lengths of two inches. Cover the bottom of a pie-dish with macaroni, and on this lay a quenelle of forcemeat or ham-balls, if preferred, placed equally with any kind of poultry or game, boned and in fillets, sweetbreads, cockscombs, or ox-palates, previously stewed with truffles or mushrooms, and minced. Put these with alternate layers of the macaroni and meat, and an equal quantity of cream and rich gravy to fill the dish. Bake with a crust over the top, or without a crust; make hot and brown before the fire. Parmesan cheese should accompany this dish, or it may be mixed with the macaroni. Time, fifteen minutes to swell the macaroni; to bake, half an hour. Sufficient for seven or eight persons.

MACARONI, PATE OF (another way). (See PATE OF MACARONI.)