Chapter XVIII · Vegetables and Farinaceous Products · No. 2289
2289—Macaroni à la Napolitaine
Prepare a beef estouffade with red wine and tomatoes; cook it for from ten to twelve hours, that it may be reduced to a purée.
Rub this estouffade through a sieve and put it aside.
Parboil some thick macaroni, keeping it somewhat firm; drain it; cut it into short lengths, and cohere it with butter.
Sprinkle the bottom of a timbale with grated cheese; cover with a layer of estouffade purée; spread a layer of macaroni upon the latter, and proceed in the same order until the timbale is full. Serve the preparation as it stands.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2289, p. 674. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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