Grate the whites of four hard-boiled eggs and pound them in a mortar with the yolks of the eggs and half an ounce of butter; add a heaped tablespoonful of boiled rice, moisten the paste with a little cream, and season it with salt and black pepper. Divide the mixture and shape it on a floured board into the form of cutlets. Dip them into some beaten egg, and cover them thickly with fine breadcrumbs; leave them for a quarter of an hour, and then fry the cutlets in plenty of boiling fat. Boil some straight pipe macaroni until it is tender, and cut it up into small pieces about half an inch in length; then reheat it in a small quantity of parsley sauce. Arrange the macaroni in a hot dish, and put the cutlets round it.