Place ten ounces of macaroni, with two ounces of butter and a little pepper and salt, in two quarts of boiling water, and boil for half-an-hour. After draining the macaroni cut it into half-inch lengths, and boil for ten minutes more in two quarts of chicken broth. Let it cool a little and then add carefully half a pint of cream, the beaten yolks of six eggs, and two ounces of grated Parmesan cheese. Stir over the fire for three minutes longer and then serve.