Macaroni Cutlets (Hot)
4 oz. macaroni, 4 oz. grated cheese, 1 oz. flour, ½ oz. flour, ½ pint of milk, 1 teaspoonful French mustard, breadcrumbs, 1 egg, cayenne and salt. Boil the macaroni in water until it is quite tender, then cut it into pieces of half an inch in length. Melt the butter in a stewpan, add the flour gradually, stirring until there are no lumps, add the milk and stir over the fire until the sauce thickens. Mix the macaroni, cheese, mustard, pinch of cayenne and salt to taste, with the sauce, then turn out on to a plate and leave until cold. Form into cutlets or small rolls, roll in breadcrumbs, then dip in beaten egg, and again roll in crumbs. Fry the cutlets in boiling fat until they are a golden brown colour, then serve with a garnish of fried parsley. If the mixture is formed into cutlet shape place a small piece of raw macaroni at the thin end to represent the bone.