1/2 pound of tagliarelle
1/4 pound of lobster
Grated Parmesan and Cheddar

Boil half a pound of tagliarelle, and cut up a quarter of a pound of lobster.

Butter a fireproof dish, and strew it well with grated Parmesan and Cheddar mixed, then put in the tagliarelle and lobster in layers, and between each layer add a little butter.

Strew grated cheese over the top, put it in the oven for twenty minutes, and brown the top with a salamander.

The recipe in this entry comes from "The Cook's Decameron: a Study in Taste, containing over two hundred recipes for Italian dishes," by Mrs. W.G. Waters. It was published by William Heineman in 1920. For the entire cookbook see www.archive.org. Image -- Italian Chocolate maker, 19th century.

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