If you live in a large town, the safest way of avoiding a failure in an omelette soufflé is to hire a French cook to come to your kitchen with his own utensils and ingredients, and make and bake it himself, while the first part of the dinner is progressing in the dining room.
An omelette soufflé is a very nice and delicate thing when properly managed; but if flat and heavy it should not be brought to table.
Have ready a pot of boiling water. Throw a little salt into it, and then by slow degrees put in a pound of the maccaroni, a little at a time. Keep stirring it gently, and continue to do so very often while boiling. Take care to keep it well covered with water. Have ready a kettle of boiling water to replenish the maccaroni pot if it should be in danger of getting too dry. In about twenty minutes it will be done. It must be quite soft, but it must not boil long enough to break.
When the maccaroni has boiled sufficiently, pour in immediately a little cold water, and let it stand a few minutes, keeping it covered.
Grate half a pound of Parmesan cheese into a deep dish, and scatter over it a few small bits of butter. Then with a skimmer that is perforated with holes, commence taking up the maccaroni, (draining it well,) and spread a layer of it over the cheese and butter. Spread over it another layer of grated cheese and butter, and then a layer of maccaroni and so on till your dish is full; having a layer of maccaroni on the top, over which spread some butter without cheese. Cover the dish, and set it in an oven for half an hour. It will then be ready to send to table.
You may grate some nutmeg over each, layer of maccaroni.
Allow half a pound of butter to a pound of maccaroni and half a pound of cheese.
PICKLING
GENERAL REMARKS.