234 | Garnishing Valencienne.
—Cut in long shreds one truffle, three mushrooms, and a very little cooked tongue, adding three tablespoonfuls of cooked rice; put all together in a stewpan with three tablespoonfuls of tomato sauce (No. 205), a third of a tablespoonful of salt, a scant teaspoonful of pepper, and one tablespoonful of grated cheese. Boil for five minutes, and serve when needed.