| Slice one eggplant and put
it under a weighted plate to extract the bitter juices. Then fry the slices
delicately in lard.
Make a ragout of chickens'
hearts and livers as follows:
Put two tablespoons of butter
into a saucepan, fry the hearts and livers, and when cooked add two tablespoons
of tomato paste, thinned with hot water (or a corresponding amount of tomato
sauce). Cook for fifteen minutes.
Prepare three-quarters of
a pound of macaroni, boiled and drained, then put it into the saucepan
with the hearts and livers, add the eggplant and three tablespoons of grated
Parmesan cheese.
Mix well together and serve.
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