Macaroni, a little over 1/2 pound
Butter, 2 ounces
Gruyere cheese, a little over 1 ounce
Parmesan cheese, 1 ounce
A pot of broth

Take long macaroni of Neapolitan style, which are better suited to this use, and cook them in slightly water until half done.

Drain well and finish cooking them in broth.

Before adding the seasoning be sure to drain the broth off well so as to put it on again later, otherwise the gruyere cheese becomes pasty and does not remain attached to the macaroni.

Serve the macaroni after having kept them on the fire a bit longer to let them become juicy.

Milk can be substituted for broth.

Serve the macaroni with grated cheese for those who like their food to be spicy.

This recipe (#54) was taken from "The Italian Cook Book" adapted from the Italian of Pellegrino Artusi by Olga Ragusa. It was published by S.F. Vanni in New York in 1945. For the complete copyright cook book see www.archive.org. Image -- Constantin Alexeievitch Korovine: Le boulevard des Capucines a Paris, 1906.

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