Break two ounces of macaroni into short lengths, throw in boiling water and boil rapidly for twenty minutes. Rub the hard-boiled yolks of two eggs to a paste; add gradually four or five tablespoonfuls of cream. Rub together a tablespoonful of butter and one of flour; add the egg and half a cupful of milk; stir over hot water until you have a thick, golden sauce; add half a teaspoonful of salt and a dash of pepper. Chop the macaroni fine and add it to the sauce. Cut a slice from the stem ends of good solid tomatoes, scoop out the centres, stand the tomatoes in a baking-pan, fill the centres with the macaroni, dust with breadcrumbs, and bake in a moderate oven for thirty minutes, until the tomatoes are perfectly soft but not broken.

Serve on slices of toast, either plain or with cream sauce. Cheese may be added to the macaroni, which will give greater food value.