Spaghettina is finer than spaghetti, and for sale at Italian groceries.
Half a cup of milk, half a cup of spaghettina, broken into bits, three
tablespoonfuls of grated cheese, one tablespoonful of butter, half a
tablespoonful of flour, and one egg. Put the spaghettina on in boiling
salted water, boil for three-quarters of an hour, drain well in a
colander. Make the sauce by melting the butter and stirring the flour
into it until smooth, then add the cheese and milk and the spaghettina.
Let it come to a boil and stir in quickly the beaten egg, let it
thicken, remove at once from the fire, turn it out in a deep plate, and
when cold form it into chops, dip them in beaten egg, then in bread
crumbs and fry in boiling fat. They are very nice served with a tomato
sauce, but good without it.