Fedelini Vermicellini au Cardinal

Have half a pound of small, straight vermicelli, one-sixteenth of an inch in diameter. Begin by plunging it in an abundance of boiling salted water for about three minutes, then drain and put it back in a saucepan with four ounces of butter divided in small lumps, and two ounces of grated parmesan, adding salt, pepper, nutmeg, bechamel sauce (No. 409), four ounces of minced mushrooms, two ounces of crawfish butter (No. 573). Have two ounces of truffles sliced sufficiently large, and an eighth of an inch thick, then fried in butter, drained and rolled in meat glaze (No. 402). Alternate the fedelini in a vegetable dish with layers of minced truffles, covering each one with grated parmesan; bestrew the top with bread-crumbs and grated cheese, pour butter over, and brown in a hot oven, or under a salamander (Fig. 123).