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Milanese Ragout

This ragout is used for garnishing purposes. Tongue, ham, chicken, game, with truffles, mushrooms, and macaroni are cooked and cut off as nearly of a uniform size as the different ingredients will permit, about an inch in length and a quarter of an inch broad. They are warmed up in white sauce with a mixture of grated Parmesan, and seasoned slightly with nutmeg and pepper.