Noodles, or Nouilles

Ingredients

• Take ½ lb. of fine flour
• put in two eggs
• Add a pinch of salt
• 1 oz. of butter
• a teaspoonful of cold water

Method

1. 1

   Mix flour, eggs, salt, butter, and cold water into a firm paste.

2. 2

   Roll out thinly, cut into bands, and then into thin shreds.

3. 3

   Dry and store in canisters.

4. 4

   When needed, boil in water for 6 to 20 minutes.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 246. The excerpt below is the record exactly as published.

Noodles, or Nouilles on the top slices of fresh butter, % lb. being enough for a large dishful. Pour over it enough unskimmed morning's milk to cover the whole, and bake in a regularly heated oven for fifteen or twenty minutes. Serve up quickly, and do not let it become dry by exposure to too intense a heat. Be careful in purchasing macaroni to get the genuine Italian article. Macaroni, Pate of. — Boil 6 or 8 ozs. of macaroni in good veal broth, drain, and cut it into equal lengths of two inches. Cover the bottom of a. pie-dish with macaroni, and on this lay a quenelle of force-meat, placed equally with any kind of poultry or game, boned and in fillets, sweet- breads, cockscombs, previously stew- ed with truffles or mushrooms, and minced. Put these with alternate layers of the macaroni and meat, and an equal quantity of cream and rich gravy to fill the dish. Bake with a crust over the top. Parmesan cheese should accompany this dish, or it may be mixed with the macaroni. Time, thirty minutes to swell the macaroni ; to bake, half an hour. Macaroni Pie and Game. See Game. Macaroni Soup. — Plain beef soup to which macaroni is added just be- fore serving. The macaroni should have been previously boiled. Macaroni Timbales. See Noodles, Timbales. Macaroni, Titellis. — Take lb. of macaroni, boil it in salt and water until soft. Take one quart of toma- toes, half a pint of water, 2 ozs. of fat bacon. ' Cut into small pieces one on- ion, a small bunch of parslev, and boil all these ingredients together for half an hour. Then pass the mixture through a colander, and add a table- spoonful of butter, seasoning with pep- per and salt to your taste. Put it on the fire again, and let it boil five min- utes. Let the macaroni and the to- mato sauce both be very hot. Put a layer of macaroni and one of grated cheese, then pour a ladleful of the sauce over it, and so on. Arrange it in a tureen, and serve as soup. It is eaten from deep plates, although not liquid, and generally relished. Maca- roni prepared after this recipe may be used as a vegetable. Noodles, Buttered. — Throw the noodles into boiling water, and let them boil for ten minutes. Take them up with a strainer, put them on a hot dish ; melt some fresh butter in a stewpan, sprinkle a large handful of bread-crumbs in it, and let them remain until they are lightly browned, then put them upon the noodles. Clarify a little more butter, if the first portion was dried up in brownin g the crumbs, and pour it over the dish ; serve very hot. Time, ten minutes to boil the noodles. Noodles, or Nouilles. — Noodles are made of delicate pastry, cut up into ribbons and various shapes, and used as a substitute for vermicelli and mac- aroni, either in making fritters or pud- dings, or for serving with cheese or in soup. Take y* lb. of fine flour, put it on the pastry-board, make a hole in the centre, and in this put two eggs. Add a pinch of salt, oz. of butter, and a teaspoonful of cold water

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