Cut the macaroni up as above; put it into a stewpan with three-quarters of a pound of grated cheese (Parmesan and Gruyere in equal quantities), four ounces of fresh butter, and a spoonful of good Bechamel; season with mignionette-pepper and salt; toss the whole well together over the stove-fire until well mixed, then pile it up in the centre of a border of fried croutons of bread (previously stuck round the bottom of the dish); strew the surface with fine bread-crumbs and grated Parmesan cheese in equal proportions; run a little melted butter through the holes of a spoon, over the top of the macaroni, and then put it in the oven to be baked of a bright-yellow colour: it should then be served quite hot.