Spaghettina is finer than spaghetti, and for sale at Italian groceries.
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.