Noques au Parmesan

Ingredients

• one-half lb. of manied butter
• salt
• pepper
• nutmeg
• two eggs
• two well-beaten egg-yolks
• five oz. of flour
• the white of an egg

Method

1. 1

   Work the butter with salt, pepper, and nutmeg.

2. 2

   Gradually add eggs and flour, then fold in beaten egg white.

3. 3

   Drop portions into boiling salted water to poach.

4. 4

   Drain, dish, and sprinkle with cheese and nut-brown butter.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 385. The excerpt below is the record exactly as published.

NOQUES AU PARMESAN Put into a previously-heated basin one-half lb. of manied butter, and work the latter with salt, pepper, and nutmeg; adding to it, little by little, two eggs and two well-beaten egg- yolks, five oz. of flour, and the white of an egg

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