Ingredients:
1/2 pound macaroni
1/2 cup cream
1 1/2 table-spoonfuls butter
Pepper, salt and parsley
1 egg, beaten well
1 table-spoonful flour
4 table-spoonfuls grated cheese
a little crumbed bread
Preparation:
Break the macaroni into inch lengths; boil in water slightly salted; drain perfectly dry in a cullender.
Take out two table-spoonfuls of cream, and put the rest into a farina-kettle or saucepan, set within another of boiling water. When it is scalding hot, salt to taste; add half a table-spoonful of butter, then the macaroni, and heat together slowly. They should not boil.
Meanwhile put the reserved cream into a small saucepan. Heat, stir in the table-spoonful of butter, pepper and parsley; the flour, wet with cold milk, the grated cheese, and when this is dissolved, the beaten egg.
Pour the macaroni into a neat baking-dish, cover with the cheese mixture. Strew the top with very fine bread-crumbs, and brown quickly on the upper grating of a hot oven.
