Maccaroni and Other Pastes
Maccaroni ‘Alla Béchamel’
Take three-quarters of a pound of blanched maccaroni (see p. 3) and put it into a sauce-pan with three ounces of good fresh butter, tossing until the butter is thoroughly absorbed. Then add five or six tablespoonfuls of grated cheese, one spoonful of salt, a little pepper and grated nutmeg, and quarter of a pint of sauce ‘alla Béchamel’ (see Sauces, p. 119). Toss well together, without stirring, and heat for five minutes. Place in a deep dish and serve up hot.