MACARONI AND EGGS
Take half a pound of macaroni and throw it into boiling water that has been salted. In the meantime have ready four hard-boiled eggs. When the macaroni is nearly tender throw the hard-boiled eggs into cold water for a minute, in order to enable you to take off the shells without burning your fingers. Cut the eggs in half, take out the half yellow yolk without breaking it; cut the whites of the eggs into rings and mix these rings with the macaroni on the dish. The macaroni and eggs must be flavored with pepper and salt, and if possible pour a little white sauce over the whole. If you have no white sauce add a little cream or a little thickened milk with a little butter dissolved in it; now sprinkle a little chopped blanched parsley over the whole and ornament the dish with the eight half yolks.
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From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
