Home › The World's Kitchen › Spaghetti, Milanaise

Spaghetti, Milanaise

Have two quarts boiling water in a saucepan on the range with a tablespoon salt. Break three-quarters of a pound best spaghetti into strips one and a half inches long. Drop them into the water and boil for twenty-five minutes. Drain well on a sieve; then place in a sautoire with half ounce butter, three saltspoons salt and two saltspoons white pepper, adding two gills tomato sauce, one medium truffle cut into fine julienne strips, eight sliced canned mushrooms, and one ounce cooked smoked beef tongue also cut into julienne strips; lightly mix, then cook for five minutes. Add two ounces grated Parmesan cheese, mix well, cook for two minutes longer and serve.