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1940s Recipes + Menus

Hollywood Macaroni Suprême

The Way We Cooked: Vintage Gourmet

November 1944

In a meat chopper grind together 3 sprigs green celery tops, 8 sprigs fresh parsley without the stems, 1 medium-sized onion, 1/2 pound lean raw lamb, 1 large clove garlic, and 3 anchovy filets, washed and sponged. Place the whole in a bowl, and season with pepper, nutmeg, thyme to taste, and a few grains of Cayenne, but use no salt. In a frying pan heat 4 tablespoons of the best olive oil to the smoking point, add to it the ground mixture, and cook, stirring constantly, until the mixture is delicately browned. Cook the contents of a 6-ounce package of macaroni in boiling, salted water for 12 minutes, drain the macaroni well, and toss in a bowl with the browned vegetable-lamb mixture and 3/4 cup grated Swiss cheese. Place half of the macaroni in a generously buttered earthenware or fireproof glass baking dish, dot with 2 dozen balls the size of a walnut, made from a pound of fine liverwurst. Cover the sausage balls with the remaining macaroni, and sprinkle over the top a generous 1/2 cup grated Swiss cheese, and over the cheese, 1/2 cup blanched, shredded almonds. Bake the dish in a moderate oven (350º F.) for about 20 to 25 minutes, or until the cheese bubbles and the almonds are toasted. Then immediately serve in the baking dish.

The pungency of mustard and the passivity of macaroni are perfect complements in a dish that is simple and quick to prepare.

This exclusive recipe is pulled directly from Gourmet’s archive. It has not been re-tested by our food editors since it was published in the magazine, but it’s a pretty good indication of the kinds of things we once cooked—and ate—with great pleasure.