Cook the macaroni in boiling salted water until al dente. Drain. Cook the mushrooms in half the butter untiil softened. Melt the remaining butter in an ovenproof casserole or Dutch oven and add 3 tablespoons of the crÅme fraöche, the macaroni, ham, quenelles, and mushrooms. Mix well and cook over a low heat until heated through. Season with nutmeg, salt and pepper. Cook the olives in boiling water for 3 minutes. Drain and add them to the macaroni, along with the cheese. Mix and remove from the heat immediately. Heat the pastry or pie shell in a 350F oven for several minutes. Remove and fill with the macaroni mixture. Serve immediately.
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12 oz macaroni
1/2 lb lean ham, diced
6 small chicken quenelles, halved
4 oz small white mushrooms
2/3 cup green olives, pitted
1/2 cup crÅme fraöche
1 cup grated GruyÅre cheese
1/2 cup unsalted butter
1 large vol-au-vent pastry shell or pre-cooked 9-inch pie shell
