Crayfish Nudels

Ingredients

• the yolks of three eggs
• sufficient flour
• the yolks of four eggs
• 2oz. of Crayfish butter
• Thickly butter the interior of a mould with Crayfish butter

Method

1. 1

   Prepare nudel-paste with egg yolks and flour.

2. 2

   Roll out and cook in milk until tender.

3. 3

   Stir in Crayfish butter and beaten egg whites.

4. 4

   Bake in a buttered mould until browned.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 527. The excerpt below is the record exactly as published.

Crayfish Nudels. — Prepare the nudel-paste with the yolks of three eggs, working them together with sufficient flour to make a stiff dough ; divide this into six equal portions, shape them into balls, and roll them out. Put the nudels in a saucepan with sufficient milk to cook them, and boil until tender. Beat the yolks of four eggs and stir them in with the nudels, add 2oz. of Crayfish butter, and continue stirring until dis- solved. Season to taste with salt, and then mix in the whites of the four eggs, which should have been whisked to a stiff froth. Thickly butter the interior of a mould with Crayfish butter

Cook this with the app: pantry check, scaling, and the assistant.