Spaghetti Macaroni, Queen Style

Plunge one pound of spaghetti into boiling salted water, and when cooked drain in a colander without refreshing; return it to the saucepan with some chicken puree prepared as follows: Pound some roast chicken meat to a pulp with a pint of bechamel (No. 409); rub it through a sieve and put it in the saucepan with the spaghetti, adding salt, prepared red pepper (No. 168), nutmeg and meat glaze (No. 402). When thoroughly mixed incorporate slowly some butter and grated parmesan. Dress in a vegetable dish, scatter fine fillets of tongue and truffles over and pour on some clear half-glaze (No. 400).