Maccaroni ‘Al Forno.’ No. 2
Break some large maccaroni into pieces about four inches long, and stew it in consommé or veal broth until tender. Put a layer of maccaroni in a dish, and sprinkle with salt, pepper, and Gruyère cheese grated fine. Repeat the layers until the dish is full, then cover the top with a thick layer of the cheese, some finely grated bread-crumbs, and small bits of fresh butter. Bake long enough to brown the top, and serve at once.