Petites Croustades of Nudles

Ingredients

• yudle paste of the yolks of 4 eggs
• Y4 teaspoonful salt
• Y^ teaspoonful butter
• 1 tablespoonful cream
• 2 quarts of boiling water
• Y^ teaspoonful nutmeg
• 1 ounce grated Parmesan or American cheese

Method

1. 1

   Prepare a nudle paste with the yolks of 4 eggs, salt, butter, and cream.

2. 2

   Roll out and cut into strips, let dry, then cook in boiling water with salt for 6 minutes.

3. 3

   Drain and return to the saucepan, adding 1 ounce butter and 1 ounce grated cheese.

4. 4

   Place in a buttered pan, cover, and cool.

5. 5

   Cut into pieces, roll in bread crumbs, dip in beaten egg, and fry until golden.

6. 6

   Fill with chicken salpicon or purée and serve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

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.

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,

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