By Auguste Escoffier
250 g (9 oz) cooked macaroni cut into 3cm (1⅕ in) lengths and mixed with 50 g (2 oz) each of grated Gruyère and Parmesan and 50 g (2 oz) butter plus 100 g (3½ oz) each of a Julienne of truffle and large dice of foie gras.
Sauce Périgueux containing a short Julienne of truffle.
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