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Potage Spaghetti, Lucernoise

Prepare and strain a consomm in a saucepan, pour in one pint tomato sauce and let boil until required. Boil four ounces spaghetti in a quart water with half teaspoon salt ten minutes, remove, drain on sieve and cut in half-inch pieces; add to the consomm with a polenta quenelles garnishing prepared as below, boil ten minutes longer, pour the soup into a tureen and serve with two ounces grated Parmesan cheese separately.