How To Make Eggs and Macaroni
From The Laurel Health Cookery by Evora Bucknum Perkins, 1911. Section 23 of 47.
Cook macaroni in 2-in. lengths, in salted water with onion and garlic or garlic only. Drain and arrange in nest fashion on chop tray. Lay whole, shelled eggs in center, pour cream of tomato sauce around and over nest. Sprinkle with parsley. Drawn butter or cream sauce may be used.
Or, cut eggs in halves, crosswise, remove yolks and mix to a paste with melted butter, salt, onion juice and chopped parsley.
Fill whites with the mixture and arrange on bed of macaroni.
Pour sauce over. The roast gravy or some of the mushroom sauces may be used.