279 | Croquettes of Macaroni.
—Boil a quarter of a pound of Italian macaroni in salted water for twenty-five minutes. Drain, and put it in a saucepan with a good ounce of butter, half an ounce of Parmesan cheese, and a quarter of an ounce of cooked, smoked tongue cut into small pieces, and one truffle cut the same. Toss all together, then change it to a well-buttered sautoire, spreading the preparation one inch thick on the bottom. Cover with a buttered paper, press it well down, and put away to cool. Cut the preparation with a plain paste-cutter into six parts; roll each one in grated Parmesan cheese, dip in beaten egg, and roll in grated, fresh, white bread-crumbs. Fry in very hot fat for four minutes, drain well, and serve on a hot dish with a folded napkin.