Blanch six ounces of macaroni in half a gallon of boiling water until
tender, then strain and put it in a basin of cold water; when cold cut
it into pieces half an inch in length, and put it into a stewpan
containing a pint and a half of boiling milk, in which you have infused
a stick of vanilla, boil until it becomes thickish, add a quarter of a
pound of powdered sugar, two ounces of butter, and the yolks of eight
eggs, stir them well in over the fire until the eggs thicken, then pour
out upon a dish, and proceed precisely as for the croquettes de riz.