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Macedoines in Cases, with Asparagus and Macaroni

Take about a pound and a half of fresh cooked vegetables, such as green peas, French beans, young carrots, etc., six to eight ounces of macaroni, and some asparagus and white sauce. Take some pastry made of potato pulp, flour, butter, salt, pepper, and a raw egg. Line some deep patty-pans and bake carefully. The fresh vegetables (but not the asparagus) are to be heated and put in the cases after a little sauce has been put in. The asparagus should be boiled and arranged in the centre of the macaroni, which should first be merely cooked and coated with sauce. This dish may be varied by using rice or other grain instead of macaroni, and sea-kale in place of asparagus. Probable cost, about 2s.