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Macaroni, Au Gratin

Boil one pound of macaroni, and when done cut into three-inch lengths, put into a stewpan with three-quarters of a pound of grated Parmesan cheese, four ounces of fresh butter, and a good large spoonful of Bechamel sauce; season with pepper and salt, tossing the whole together over the fire until well mixed; then pile it up in the center of a border of fried croutons of bread (previously stuck round the bottom of the dish); strew the surface with bread crumbs and grated Parmesan cheese, in equal proportions; drop a little melted butter over the top of the macaroni, and then put it in the oven and bake it a bright yellow, and serve very hot.