Nudeln au Parmesan

Ingredients

• 2 ozs. butter
• \ ozs. flour
• A teacupful of milk
• A pinch of salt
• A few grains of cayenne pepper
• Add three eggs
• 4 ozs. grated Parmesan cheese

Method

1. 1

   Work together in a stewpan over the hot-plate till it makes a paste.

2. 2

   Drop it from a tablespoon into boiling water, and cook for a quarter of an hour.

3. 3

   Serve on a napkin, and hand round rich brown sauce in a tureen, or if to be eaten on a fast day send up without sauce.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 104. The excerpt below is the record exactly as published.

Nudeln au Parmesan. 2 ozs. butter ; \\ ozs. flour ; A teacupful of milk ; A pinch of salt ; A few grains of cayenne pepper. Work together in a stewpan over the hot-plate till it makes a paste. Add three eggs and 4 ozs. grated Parmesan cheese

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