418 Garnish à la Milanaise

For Cuts and Joints of Meat

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.

Accompaniment

Thin Tomato Sauce.

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