Cookbook Recipes - Tagliarini Des Beaux Arts

Cook one pound of tagliarini in boiling water twenty-five minutes, then
draw off the water. To the tagliarini add a handful of mushrooms which
have been sliced and fried in butter. Then add three chicken livers
which have been chopped small and fried, one sliced truffle, one red
pepper chopped fine and a little Parmesan cheese. Make a brown sauce of
one-third beef broth thickened with melted butter and flour and
two-thirds tomato sauce, and pour this over the tagliarini. Sprinkle
with the Parmesan cheese and serve very hot from a chafing dish. (By
Oliver, chef of the Restaurant des Beaux Arts, Paris.)

Corned Beef and Cabbage
Corned Beef and Cabbage Recipes