2285—Macaroni à l’Italienne

Cook the macaroni in boiling water; completely drain it; put it into a sautépan, and toss it over the fire to dry.

Season it with salt, pepper and nutmeg; cohere it with five oz. of grated Gruyère and Parmesan, in equal quantities, and two oz. of butter, cut into small pieces, per lb. of macaroni. Sauté the whole well to ensure the leason, and dish in a timbale.