Boil and blanch half a pound of macaroni; return to the saucepan and add one fourth cup, each, of butter and grated cheese (preferably Parmesan). Toss together and dispose in a circle in the serving-dish. Prepare a tomato sauce with a cup of thick (well reduced) tomato purée, butter, flour, seasoning, a tablespoonful of beef extract, and a few drops of kitchen bouquet. Remove the skin of a veal or lamb kidney, slice very fine and sauté in butter; skim from the butter and sauté in that half a dozen mushroom caps, peeled and cut in slices; drain these also and add with the kidney to the sauce; season as needed with salt and pepper and turn into the centre of the ring of macaroni.