Recipes > Pasta > Macaroni > Macaroni a l'Albi

Macaroni a l'Albi


Break a dozen stems of large macaroni into pieces four inches long, and stew carefully, till tender, in consomme or white soup stock.

Place in a dish layers of the macaroni sprinkled with salt, pepper, and of Gruyere cheese grated fine. Cover the top with a thick layer of grated cheese, on that a layer of fine bread-crumbs, and on that bits of butter cut fine. Bake just long enough to brown the top thoroughly.


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The Century Cook Book (1901).

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