Macaroni a la Rossini

Cook a pint or less of macaroni in well salted water; drain and put
into a stew pan, with a little good gravy. Simmer very slowly until
the gravy is all absorbed, shaking the pan occasionally. Put a layer
of the macaroni in a baking dish, sprinkle with grated Parmesan cheese
and sliced truffles mixed with a little good sauce espagnole. Fill
the dish and on the top layer put truffles. Place in the oven a few
minutes and serve with grated Parmesan cheese on a se
arate dish.

Timbale of Macaroni for Twelve Persons
Boil one-half pound of macaroni in water for five minutes. Cut in
inch length pieces and simmer for twenty minutes in one quart of milk,
being careful that it does not boil. Season with salt, pepper, mace
and cayenne. Add one cup of cream, stir until very smooth, add the
beaten yolks of eight eggs and one can of mushrooms sliced. Stir well
and then add the macaroni with one pound of sweetbreads, cut in small
pieces and two dozen Eastern oysters. Let this cool, then cover with
pastry and bake in the oven until brown.