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By Auguste Escoffier
500 g (1 lb 2 oz) cooked spaghetti mixed with 50 g (2 oz) each of grated Gruyère and Parmesan and 1 dl (3½ fl oz or ½ U.S. cup) light tomato purée; finish by mixing in 100 g (3½ oz) of butter.
Where applicable, the cooking juices from the joint.
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