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Omelette, Milanaise

Boil three ounces macaroni in a quart water with a teaspoon salt for forty minutes; thoroughly drain on a sieve, then cut into half-inch pieces. Place in a small sautoire, with a light tablespoon melted butter, one gill hot tomato sauce, one saltspoon salt and a saltspoon white pepper; gently toss and cook for five minutes, then add two tablespoons grated Parmesan cheese; mix gently with a fork while cooking for a minute, shift the pan on the corner of the range and keep warm.

Prepare an omelette exactly, and just before folding it up spread one-third of the macaroni well over the flat omelette. Then fold up, turn on a hot dish, arrange the balance of the macaroni around the omelette and serve.