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Macaroni, Polonaise

Plunge three-quarters of a pound Italian macaroni in three quarts boiling water with teaspoon salt and boil forty minutes. Drain on sieve, replace in the dried saucepan, add ounce butter, ounce grated Parmesan cheese and ounce grated Swiss cheese, mix well without breaking. Dress on a deep hot dish. Place two tablespoons melted butter in a black frying pan with two tablespoons fresh bread crumbs, toss well on fire until the crumbs are a nice golden colour, then pour over the macaroni and serve.