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.
[2286—MACARONI AU GRATIN]
Prepare the macaroni after No. [2285], adding to it a little Béchamel sauce; and set it on a buttered [gratin]-dish, besprinkled with grated cheese. Sprinkle the surface of the preparation with grated cheese and raspings, mixed, and with melted butter, and set the [gratin] to form in a fierce oven.
[2287—MACARONI AU JUS]
Parboil the macaroni in salted water, keeping it somewhat firm: drain it, cut it into short lengths, and simmer it in beef [674] ]braising-liquor, until the macaroni has almost entirely absorbed the latter.
Dish in a timbale, and sprinkle with a few tablespoonfuls of the same liquor.
[2288—MACARONI A LA NANTUA]
Having cooked, drained and dried the macaroni, cohere it with crayfish cream, and mix therewith twenty-four crayfishes’ tails per lb. of macaroni.
Dish in a timbale, and cover the macaroni with a [julienne] of very black truffles.