679. Macaroni à la Napolitaine.—Boil half a pound of the best quality of macaroni for half an hour, as at No. 736; when tender, lay one quarter of it on the dish you intend to serve; have ready two ounces of grated Parmesan cheese, which you divide into four parts to lay over each layer of macaroni, then put over it two tablespoonfuls of strong gravy, made of half glaze and consommé, put the dish in the oven for ten minutes, and serve very hot.