1 c. elbow macaroni

Cook in salted water; drain. Add: 1/2 tsp. salt

Beat 4 egg yolks until thick and lemon colored; add to above. Fold in 4 stiff beaten egg whites.

Melt 1 tablespoon butter in 10 inch skillet. When hot pour in egg mixture, cook over low heat about 20 minutes or until lightly browned on bottom. Loosen - cut partly through, fold in half with sauce in between on hot platter.

CREOLE SAUCE:

Cook 3 tablespoons each of chopped onion and green pepper in 2 tablespoons butter until tender, but not brown.

Add: 1 can (3-4 oz.) sliced mushrooms, drain 1/2 tsp. salt Dash of pepper

Simmer all together 10 minutes.