A Treatise on the Culinary Art — Charles Ranhofer of Delmonico’s — 1894
No. 2959
Macaroni Baked
Macaroni au Gratin
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Dress the macaroni, cooked as for the Parisian (No. 2961), in a buttered and bread-crumbed dish; smooth the top neatly, strew with bread-raspings and butter, and bake in a hot oven.