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Title: Roman Pie
Categories: Dinner pies, Vegetarian
Yield: 1 Batch
1/2 lb Puff paste
2 oz Cooked macaroni;
- large straight kind
1 c Salsify; cooked,
- cut into small pieces
6 Button mushrooms; sliced
1/2 c Japanese artichokes; cooked
4 oz White sauce; thick
Parsley
Lemon
1 ts Onion; scalded & minced
Parmesan; grated
Brown sauce
Line a buttered mould with the paste rolled out to a moderate
thickness, and fill it with alternate layers of the macaroni, cut
into small pieces, salsify, and artichokes, and over each layer
scatter a few slices of mushrooms, a little grated cheese, a few
drops of lemon juice, and season with salt, freshly ground black
pepper, and nutmeg. When the mould is full, pour in as much sauce,
mixed with some of the liquor in which the buttons were preserved, as
is required, then cover in with a round of paste and bake in a
moderately quick oven for 45 to 60 minutes; turn out carefully on to
a hot dish and surround with brown sauce.
Recipe by Jeanne Jardine
Recipe FROM: The Best Vegetarian Dishes I Know, 1910
Recipe FROM: <
https://www.gutenberg.org/ebooks/70164/>
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