Nouilles

Ingredients

• half a pound of butter
• three eggs

Method

1. 1

   Mix half a pound of butter with three eggs till it becomes a thick smooth paste, roll it out very thin, cut it into strips an inch wide, and place four or five of these on the top of each other, shred them in thin slices like Julienne vegetables, and drain them.

As published

This recipe was extracted from Dressed game and poultry à la mode (1888) by Harriet Anne de Salis, page 3. The excerpt below is the record exactly as published.

Nouilles are made by mixing half a pound of butter with three eggs

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