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Macaroni, a La Pontiffe

(Rome.) This is also made of spaghetti. The original recipe, however, calls for 8 ounces of ribbon macaroni, or lazagnes, cooked 15 minutes in boiling water, and drained. Line a buttered mould with this; fill it with a forcemeat of bread, herbs, and chopped liver, thin slices of chicken and ham, with sliced hard-boiled eggs, and button mushrooms. Add a cup of chicken stock and bake 3/4 hour. Turn it out and serve with a sauce.