Chapter XVIII · Vegetables and Farinaceous Products · No. 2286
Built upon: No. 2285Macaroni à l’ItalienneNo. 268Gratins
2286—Macaroni au Gratin
Prepare the macaroni after No. 2285, Macaroni à l’Italienne, adding to it a little Béchamel sauce; and set it on a buttered No. 268, Gratins-dish, besprinkled with grated cheese. Sprinkle the surface of the preparation with grated cheese and raspings, mixed, and with melted butter, and set the No. 268, Gratins to form in a fierce oven.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2286, p. 673. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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