Macaroni Mezzani Grandi a la Cavallotti

Boil half a pound of this macaroni, which is a quarter of an inch in diameter. Chop up separately some cooked lean ham, some cooked cold chicken fillets and livers, mushrooms, and truffles; place these ingredients in a saucepan with reduced gravy (No. 404) and finish with a few spoonfuls of tomato sauce (No. 549); keep this preparation in a bain-marie (Fig. 122). After the macaroni is cooked, drain and return it to the saucepan to mix in a gill of rich gravy; boil while stirring at times and when the gravy is all absorbed add two ounces of butter divided in small pats, also two ounces of grated parmesan. Dress the macaroni in a vegetable dish and spread a part of the sauce over; strew with parmesan, pour a little hazel-nut butter (No. 567) over and serve very hot, with the remaining gravy in a sauce-boat.