Maccaroni ‘Alla Crema’
Boil three-quarters pound of fresh maccaroni in plenty of salted water for three quarters of an hour, with an onion stuck with two cloves and half an ounce of butter. Drain it well (taking out the onion) and put it back in a sauce-pan with four ounces of butter, four ounces of grated Swiss cheese, and four of grated Parmesan cheese, a small pinch of nutmeg, and a pinch of pepper. Add half a pint of veal broth, and four or five tablespoonfuls of cream. Cook for five minutes, stirring well, and as soon as the maccaroni is ropy serve up hot.