957 | Macaroni à la Napolitaine.
—Boil the macaroni in salt and water as for No. 954; drain, place it in a saucepan, and add half a pint of good Espagnole sauce (No. 151), half a pint of tomato sauce (No. 205), a quarter of a pound of grated cheese, two truffles, six mushrooms, and half an ounce of cooked, smoked beef-tongue, all cut up in dice-shaped pieces. Cook together on a brisk stove for ten minutes, tossing them well meanwhile, and serve.