Maccaroni ‘Alla Napolitana’
Boil and prepare three-quarters of a pound of maccaroni as in ‘alla Crema.’ Drain, and put it in a sauce-pan with half a pint of sauce ‘Suprema,’ half a pint of Tomato sauce (see Sauces, pp. 125, 126), a quarter of a pound of grated Parmesan cheese, two truffles, six mushrooms, and half an ounce of tongue, all cut up into small pieces. Cook over a sharp fire for ten minutes, tossing well all the time, and serve hot.