Spaghetti Macaroni a la Laurence

Cook the spaghetti in boiling water for ten minutes; drain and finish in some veal blond (No. 423) in such a way that when the paste is cooked the moistening will be entirely reduced, then dress it in a vegetable dish intercalated with layers of grated parmesan. Serve the following sauce separately: Chop up two ounces of onions, fry it in butter with six ounces of minced ham, a bunch of parsley garnished with thyme and bay leaf, mignonette, an uncrushed clove of garlic, six halved and well-pressed-out tomatoes, melted meat glaze (No. 402) and espagnole sauce (No. 414); boil together for fifteen minutes, then strain through a tammy and pour in a sauce-tureen to serve at the same time as the macaroni.