Simmer one-fourth pound of macaroni in enough water to cover; when soft, turn it onto a sieve, drain, and leave until cold. Put in one teaspoonful of salt, taking care not to allow the macaroni to break or lose its shape. Chop very fine all the white meat of a fowl and three or four slices of ham, and season to taste with salt, white pepper and grated Parmesan cheese. Beat well with the yolks of three eggs, and the white of one separately. Mix the minced fowl and ham into the beaten yolks, stir in one-fourth pint of cream, then beat in lightly the frothed white of egg, and carefully mix in the macaroni. Butter a mould, place the mixture into it, cover it closely, and steam for an hour. Turn out onto a hot dish, pour some gravy over, and serve hot.