956 | Macaroni à l’Italienne.
—Prepare three-quarters of a pound of sound Italian macaroni as for No. 954; place it in a saucepan with a gill of tomato sauce (No. 205), a gill of Madeira sauce (No. 185), and a quarter of a pound of grated Parmesan cheese; season with half a pinch of pepper and the third of a pinch of nutmeg; then let cook slowly for ten minutes, tossing frequently. Arrange on a hot dish, and serve with some grated cheese, separately.