Fondue a LA Napolitaine

Ingredients

• ¾ pound macaroni
• 6 egg whites
• coarse sea salt (formerly 'bay salt')

Directions

The book says “a moderate oven”. The 350°F in the steps is the modern equivalent, not the book's own figure.

1. Blanch the macaroni in boiling water and cut it into 1-inch pieces.

2. Prepare the mixture as in the previous recipe.

3. Stir in the blanched macaroni before adding the egg whites.

4. Bake in a moderate oven (350°F / 175°C) for 30 minutes.

5. Serve hot.