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Are you stuck for that showstopper holiday roast or side dish? Becky Diamond's latest book, The Gilded Age Cookbook is there to help. Go back in time to see how families ate during the holidays. And please try the "devilled spaghetti." The recipe is listed here!
Essential Reading:
Becky Diamond, The Gilded Age Cookbook: Recipes and Stories from America's Golden Era (2023).
Recommended Recipe (Full Recipe in Book):
Butter six ramekins or Texas-size muffin pans and set aside.
Cook the spaghetti until al dente, about 10 minutes. Drain and allow to cool. When cool, chop finely and set aside.
Melt the butter in a large saucepan over medium heat. Add the flour and whisk together to form a paste. Add the milk and bring to a boil, stirring constantly. Turn down to low and add the chopped eggs, salt, cayenne, onion powder, nutmeg, and parsley.
Add the spaghetti to the sauce, stirring until combined. Using a large ladle, divide spaghetti mixture among the ramekins or muffin pan cups.
Mix bread crumbs and melted butter in a small bowl. Spoon on top of spaghetti.
Transfer to the oven and bake for 30 minutes until tops are nicely browned. Remove from the oven and set on a wire rack to cool for at least 10 minutes. When cool, remove from the muffin pan by running a knife around the edges and carefully turning out onto a plate. If using ramekins, serve in the individual ramekin dishes. Make an indentation in the top of each with the back of a spoon and add a teaspoon of chili sauce if desired. Serve immediately.
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