961 | Spaghetti au Gratin.
—Prepare three-quarters of a pound of boiled spaghetti as in No. 959, place it in a saucepan, moistening with half a pint of Allemande sauce (No. 210), and half a pint of béchamel sauce (No. 154). Season with one pinch of pepper, and the third of a pinch of nutmeg, adding a quarter of a pound of grated cheese. Toss well, put it in a baking-dish, sprinkle the top with grated cheese and fresh bread-crumbs; pour over it a very little clarified butter, and place it in the oven. When of a fine golden color, after about fifteen minutes, take from the oven, and serve.