Shells Benoiton

Prepare the same sauce as for a la Villa (No. 2340), mixing into it a third each of whole braised chestnuts (No. 654), fine mushroom heads and whole small truffles; strew the tops with unsmoked beef tongue and green pistachios, both cut up in small one-eighth inch squares; then dredge with bread-crumbs and butter. Brown in a moderate oven for ten to fifteen minutes and serve.