Macaroni a la Brignoli

Braise a piece of beef by placing it in a saucepan lined with bards of fat pork, onions, carrots and a bunch of parsley; moisten with a pint of broth (No. 194a) and let fall to a glaze, then remoisten and let fall once more to a glaze; pour in sufficient broth and white wine to reach to the height of the meat. Cook for four hours in a slack oven, strain, skim off the fat and mingle into the sauce a third as much tomato puree (No. 730). Boil some macaroni in salted water for twelve to fifteen minutes, drain and put it in a saucepan with a pint of gravy (No. 404); when this is absorbed dress two-thirds of the macaroni in layers with grated parmesan between; form a hollow in the center and in it arrange sliced truffles previously cooked in a sautoir with cocks'-combs and minced mushrooms, having them simmered with a little tomato sauce (No. 549) and half-glaze (No. 400). Cover over with more macaroni and grated parmesan, pour on a part of the prepared stock and serve the remainder in a sauce-boat.