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Spaghetti

(Amalfi.) Parboil and drain 1/4 pound of spaghetti, add 1/2 pint of veal broth and 2 tablespoonfuls of grated cheese, preferably Parmesan, mix well, pour into a dish, arrange the yolks of 6 hard-boiled eggs, at intervals, and a thin layer of puff paste, on the top. Bake it until brown.