958. Macaroni à la Milanaise.
—Prepare exactly the same as for No. 957, cutting the truffles, mushrooms, and beef-tongue julienne-shaped.
959. Spaghetti à la Napolitaine.
—Boil three-quarters of a pound of sound, fine spaghetti as for the macaroni in No. 954; drain,and put it back into a saucepan with half a pint of tomato sauce (No. 205), half a pint of Espagnole (No. 151), six mushrooms, two truffles, and a small piece of cooked, smoked, red beef-tongue, all cut up dice-shaped. Season with half a pinch of pepper and the third of a pinch of nutmeg, adding a quarter of a pound of grated Parmesan cheese. Cook for ten minutes, tossing well, and serve with a little cheese, separately.