2289—Macaroni à la Napolitaine

Prepare a beef estouffade with red wine and tomatoes; cook it for from ten to twelve hours, that it may be reduced to a purée.

Rub this estouffade through a sieve and put it aside.

Parboil some thick macaroni, keeping it somewhat firm; drain it; cut it into short lengths, and cohere it with butter.

Sprinkle the bottom of a timbale with grated cheese; cover with a layer of estouffade purée; spread a layer of macaroni upon the latter, and proceed in the same order until the timbale is full. Serve the preparation as it stands.