Kernel of Pork a la Cavour and with Noodles—Sliced

Cut from the kernel part of a young, fresh pig, some slices to weigh four ounces each, beat to flatten to half an inch in thickness, then trim them round-shaped; they should now weigh three ounces each; season with salt, pepper, and nutmeg, saute them rare. Reduce some thick espagnole (No. 414); add to it fine cooked herbs (No. 385), and let it get cold; cover both sides of the slices with this and roll them in bread-crumbs, then immerse in beaten eggs and roll in bread-crumbs for the second time; smooth the breading nicely and fry in clarified butter. Have a spaghetti garnishing containing shredded mushrooms, clear gravy (No. 414), and ready prepared tomato paste, to be found at Italian grocers, and grated parmesan; pour this macaroni on a dish and dress the slices of pork on top. These slices may also be dressed on top of a garnishing of noodles fried in butter, and serve a tomato sauce (No. 549) and half-glaze sauce (No. 413) separately.