Eufs aux Nouilles a la Carola

Ingredients

• some nouille paste
• season with nutmeg
• season with pepper
• dredge well with grated cheese
• slices of hard-boiled eggs
• fresh mushrooms
• well-reduced bechamel sauce

Method

1. 1

   Prepare and blanch the nouille paste, toss in butter, season, and layer in a dish with hard-boiled eggs and mushrooms.

2. 2

   Cover with bechamel sauce, sprinkle with cheese, and bake for ten minutes.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 507. The excerpt below is the record exactly as published.

Eufs aux Nouilles a la Carola. — Prepare some nouille paste (No. 1946), cut it into very thin strips, and blanch in salted water for three minutes ; drain and toss in butter. Season with nutmeg and pepper, and put some on a buttered fire-proof dish. Dredge well with grated cheese. Upon this range a layer of slices of hard-boiled eggs, then a layer of nouilles, and lastly a layer of fresh mushrooms, seasoned and tossed in butter. Cover with a well- reduced bechamel sauce (No. 202), strew with grated cheese and oiled butter. Bake in a sharp oven for ten minutes. 1878. (Eufs a la Suzette — Cut some baked potatoes in halves lengthwise ; scoop out the mealy part and mix with bechamel sauce (No. 202), grated cheese, and seasoning. Line the potato crusts with this and put in each a poached egg (neatly trimmed). Spread some of the mixture over each and sprinkle with cheese and bread-crumbs and oiled butter. Bake in a sharp oven and serve hot. 1879. (Eufs a la JPrincesse (Egg Darioles). — 4 to 6 eggs, 1 oz. grated Parmesan cheese, 2 oz. butter, a handful coohed aspara- 588 THE NEW CENTURY COOKERY BOOK gus points, preserved lax, salt, paprika pepper, tomato sauce {No. 271), toasted bread. Butter four to six small dariole moulds, sprinkle with grated •cheese and a few pinches of paprika pepper ; break an egg carefully into each mould, and season with pepper

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