418 Garnish à la Milanaise

For Cuts and Joints of Meat

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

400 g (15 oz) cooked macaroni or spaghetti cut into approximately 4cm (1⅗ in) lengths; 50 g (2 oz) each of salt ox tongue, ham and mushrooms and 40 g ( oz) truffles—all cut in Julienne; 50 g (2 oz) each of grated Gruyère and Parmesan; 1 dl ( fl oz or ½ U.S. cup) light tomato purée and 100 g ( oz) butter.

All the above ingredients should be mixed together carefully.