The first modern recipe for macaroni and cheese was included in Elizabeth Raffald's 1770 book, "The Experienced English Housekeeper". Raffald's recipe is for a Béchamel sauce with cheddar cheese—a Mornay sauce in French cooking—which is mixed with macaroni, sprinkled with Parmesan, and baked until bubbly and golden. Another recipe from 1784 stated that the small tubes of macaroni must be boiled, then drained in a sifter before being moved to a frying pan. Heavy cream is then added to the macaroni along with a "knob of butter" rolled in flour, and it must be cooked for five minutes before being transferred to a dish and topped with toasted Parmesan and pepper. The famous British Victorian cookbook "Mrs. Beeton's Book of Household Management" included two instances of "Macaroni, as usually served with the Cheese Course". One of them states: