1/4 pound spaghetti

6 eggs

2 tablespoonfuls butter

2 tablespoonfuls flour

1/2 pint milk

1 teaspoonful salt

1 saltspoonful pepper

Boil the spaghetti without breaking for twenty minutes; throw it into cold water; when cold, drain. Brush custard cups with butter, dust thickly with dried bread-crumbs, then line carefully with the spaghetti, starting in the centre of the bottom and coiling it around to the very top. Break into each cup one or two eggs; dust with salt and pepper. Stand these in a pan of boiling water, and bake in the oven until the eggs are set. Turn out carefully on a heated platter. Rub the butter and flour together and add the milk; stir until boiling; add the salt and pepper; pour this around the timbales, and send at once to the table.