Nouilles with Parmesan, or au Gratin

Ingredients

• half a pound of flour
• a pint of milk
• an ounce of butter
• the eighth of a nutmeg grated
• a quarter of a pint of cream
• a quarter of a pound of grated Parmesan

Method

1. 1

   Make half a pound of flour into nouilles paste.

2. 2

   Cut it into strips, and boil these for ten minutes in three pints of water, slightly salted.

3. 3

   Drain them, and put them into a stewpan with a pint of milk or gravy, an ounce of butter, the eighth of a nutmeg grated, and a pinch of salt and pepper.

4. 4

   Simmer gently until all the liquid has been absorbed, then add another quarter of a pint of cream or gravy, a quarter of a pound of grated Parmesan, and another ounce of butter.

5. 5

   Shake the pan over the fire until the cheese is melted.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1000. The excerpt below is the record exactly as published.

NouiUes with Parmesan, or au Gratin. — Make half a pound of flour into nouilles paste, as directed in the last recipe. Cut it into strips, and boU these for ten minutes in three pints of water, slightly salted. Take them out, drain them, and put them into a stewpan, with a pint of milk or gravy, an ounce of butter, the eighth of a nutmeg grated, and a pinch of salt and pepper. Simmer gently imtil all the liquid has been absorbed, then add another quarter of a pint of either cream or gravy, a quarter of a pound of grated Pai-mesan

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