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Macaroni Pudding, Parisian

Simmer six ounces of macaroni for fifteen minutes in water salted slightly. Drain, and cut it into pieces of equal length. Grate two ounces of Parmesan cheese, and mince the white meat of a chicken, or the breast and merry-thought of a fine fowl, a slice or two of boiled ham, quite free from fat, seasoned with a pinch of salt, if necessary, and a very little pepper. Moisten the mince with a cup of thick cream, and two table-spoonfuls of rich gravy. Stir the macaroni with the mince, add the yolks of four eggs, and the whites of two, and steam for three-quarters of an hour in a buttered mould. Serve with a rich veal gravy, flavoured with onion and tarragon, and more grated cheese in a dish. Sufficient for three or four persons.