Milanese Ragout

Cut into inch lengths by a quarter of an inch square the following ingredients, ready cooked: viz., macaroni, ham or tongue, truffles, mushrooms, and chicken or game; prepare these in equal proportions and in such quantity as required, and put them into a small stew-pan with a little good white sauce, about an ounce of grated Parmesan cheese, a very little nutmeg, and pepper; toss the ragout lightly over the fire until quite hot, and serve for similar purposes as those indicated for Financiere, &c.