Spaghetti ‘Al Forno’
Boil three-quarters of a pound of fresh spaghetti in plenty of salted water for three-quarters of an hour, adding an onion with two or three cloves stuck into it and half an ounce of butter. Drain and place them in a sauce-pan with half a pint of sauce ‘Alla Tedesca’ and half a pint of sauce ‘Alla Béchamel.’ Add a good pinch of pepper, a little grated nutmeg, and a quarter of a pound of grated Gruyère cheese. Toss well, then put them in a baking-dish, sprinkle with grated Parmesan cheese and bread-crumbs, pour a little clarified butter over them, and put into the oven. When baked a golden colour (about fifteen minutes) serve up hot.