Directions:
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.)