Nudles à l'Italienne

Ingredients

• nudles from the yolks of 4 eggs
• 1 ounce butter
• 1 gill of fine-chopped onion
• y^ fine-chopped green pepper
• y^ cupful dried mushrooms
• y, can of tomatoes
• Yt teaspoonful salt
• 1 teaspoonful sugar

Method

1. 1

   Prepare and boil the nudles from the yolks of 4 eggs.

2. 2

   In a saucepan, melt 1 ounce of butter, add 1 gill of fine-chopped onion and 0.5 fine-chopped green pepper, cooking for 5 minutes.

3. 3

   Add 0.5 cupful of dried mushrooms soaked in cold water, 0.5 can of tomatoes, and 0.5 teaspoonful salt, and 1 teaspoonful sugar, cooking for 10 minutes.

4. 4

   Drain the nudles in a sieve, layer them in a dish with the tomato mixture, sprinkle with 2 tablespoonfuls grated cheese, and bake until light brown.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 347. The excerpt below is the record exactly as published.

nudles from the yolks of 4 eggs. Place a saucepan with 1 ounce butter over the fire, add 1 gill of fine-chopped onion, y^ fine-chopped green pepper, cook 5 minutes ; add y^ cupful dried mushrooms previously soaked in cold water, y, can of tomatoes, Yt teaspoonful salt, 1 teaspoonful 520 MACARONI AND NUDLKS. sugar, cook 10 minnteB ; drain the nudles in a sieve. Place a layer of nudles in a sonffle or pudding dish, pour over some of the toma- toes, and sprinkle over 2 tablespoonf uls grated cheese ; repeat until all the nudles are placed in the dish, then cover the top with cheese, sprinkle over it 1 tablespoonful bread crumbs, and bake light brown in a hot oven about 10 minutes ; then serve. This dish can also be prepared without the cheese. Nudle Border • — Prepare nudles from the yolks of 4 eggs as directed in foregoing recipe ; boil 6 minutes in salted water, then drain on a sieve. Return the nudles to the saucepan, add 2 ounces butter and Ys teaspoonful nutmeg, toss for a few minutes over the fire ; then fill into a buttered border form, press in firmly and smooth evenly on the top. Set the mold in a pan of hot water, the water reaching half way up the form, cover, and let it stand 10 minutes on side of stove, then turn the border on to a hot dish, and dress the articles to be served with it either on top or inside the border. Boiled Nudles with Bread Crumbs.— Prepare some nudles of 2 whole eggs, as directed in foregoing recipe. Place a saucepan with 3 quarts water over the fire ; as soon as it boils add 1 table- spoonful salt, and gradually sprinkle in the nudles; stir at first lightly to prevent sticking to the saucepan, then cover, and boil 10 minutes. In the meantime grate some stale bread on a grater, put 1 cupful crumbs in a tin pan, pour over 1 ounce melted butter, mix the crumbs and butter well together ; set the pan in a hot oven and bake till light brown, stirring often. Drain the nudles as soon as done in a sieve or colander, put in a hot dish, pour over 1 ounce melted butter, mix with 2 forks, spread the crumbs over the top, and serve. Petites Croustades of Nudles.— Prepare a nudle paste of the yolks of 4 eggs, Y4 teaspoonful salt, Y^ teaspoonful butter, and 1 tablespoonful cream. Divide the paste into 4 equal parts, roll each part out as thin as possible, then cut into 6-inch-wide strips. MACARONI AND NUDLES. 621 let lie on the board to dry for a few minutes; then lay 4 Btrips oyer one another, cut these into fine strips, then dust with flour, shake up well, and leave to dry for 1 hour. Place a saucepan with 2 quarts of boiling water over the fire, add Yt tablespoonf ul salt ; as soon as it boils sprinkle in the nudles, cook 6 minutes ; pour in a sieve to drain. Return the nudles to the saucepan, add 1 ounce butter and iVt ounce grated Parmesan or American cheese, Y^ tea- spoonful nutmeg ; put the nudles, 2 inches deep, into a buttered pan. Cover with buttered paper, put over a light weight, and set aside to cool. When thoroughly cold turn the nudles on a board, cut out lYt-inch pieces with a round cutter, roll in fresh grated bread crumbs, dip into beaten egg, and roll again in bread crumbs ; make with a small cutter an incision on top of each croustade, to form a cover, fry in deep fat to a fine golden color ; carefully re- move to blotting paper, lift off the cover, hollow out with a spoon, and fill with chicken salpicon or a chicken pnr6e. Beplace the cover, and serve on a napkin. Nudle croustades may be filled with any kind of salpicon. Swedish Timbales. — Mix 1 cup of fiour with 2 cups of milk, 2 eggs, Ys teaspoonful salt, Yt teaspoonf ul sugar, and 1 tablespoon- f ul oil, beat for 15 minutes, let stand Ys liour ; fry with a timbale iron in deep fat ; drain and fill them with creamed oysters, lobster, chicken, sweetbreads, etc. BiOE, HOMnnr, and bread CRonsxADEa Boiled Bice & I'Allemande. — Place a saucepan withYt pound well-washed rice over the fire, cover with cold water, boil 5 min- utes ; then drain, and rinse with cold water. Put the rice in a dou- ble boiler, add ly^ pint milk, Y, teaspoonf ul salt, 1 teaspoonfnl sugar

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