Garniture à la Milanaise (Garnish for Butcher's Joints)

Ingredients

• 400 grammes macaroni
• 50 grammes scarlet tongue
• 50 grammes ham
• 50 grammes mushrooms
• 40 grammes truffles
• 50 grammes Gruyère cheese
• 50 grammes grated Parmesan
• 1 décilitre tomato purée
• 100 grammes butter
• thin Sauce Tomate

Instructions

1. Blanch 400 grammes of macaroni and cut it into lengths of 4 centimètres.
2. Cut 50 grammes of scarlet tongue, 50 grammes of ham, 50 grammes of mushrooms and 40 grammes of truffles into julienne.
3. Combine these with the macaroni, 50 grammes of Gruyère, 50 grammes of grated Parmesan and 1 décilitre of tomato purée.
4. Finish with 100 grammes of butter.
5. Serve with a thin Sauce Tomate.