Take a cooked whiting and divide into flakes, heat in a saucepan with melted butter sauce. Put a large tablespoonful of finely-minced onion into a frying-pan with an ounce of butter, and cook gently for eight minutes, taking care that it does not acquire more than a pale golden brown; then add a few tomatoes which have been sliced (rather thickly), and cut into small pieces; season with pepper and celery salt, and directly the tomatoes begin to get tender, stir in a tablespoonful of chopped parsley and remove from the stove. Add the mixture to the hot fish, and mix altogether. Have ready some well-boiled macaroni, which has been cut into pieces of about an inch in length; add a small piece of butter to it, and season with salt and pepper; put a layer of the macaroni on a hot dish, then cover it with a layer of the fish, and so on alternately until you have a good pile. Scatter browned breadcrumbs over the top and sides of the heap, and after placing the dish in a hot oven for a few minutes, serve quickly.