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Omelette, Napolitaine

Plunge an ounce of Italian macaroni in a pint boiling water with half teaspoon salt and boil for thirty-five minutes, drain on sieve, then cut them in quarter-inch pieces, drain them on cloth, then place in small saucepan with three saltspoons tomato sauce and teaspoon grated Parmesan cheese, season with saltspoon salt and half saltspoon pepper, mix well and cook for two minutes. Crack eight fresh eggs in a bowl, add half gill milk, tablespoon Parmesan cheese, half teaspoon salt, two saltspoons pepper and sharply beat up with a fork for two minutes. Thoroughly heat a tablespoon melted butter in a black frying pan, drop in the eggs, sharply mix with fork for two minutes, let rest a half minute, spread the macaroni in the centre, fold up the two opposite sides to meet in the centre, let rest a minute, then turn on a hot dish, pour gill hot tomato sauce over and serve.