1210. NOUILLES A LA PALERME

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (16)
Instructions (2)
  1. Make three-quarters of a pound of nouilles (No. 1367), parboil them in water with a pat of butter and a little salt for about ten minutes; then drain them on a sieve, and afterwards put them in a stewpan with a pint of chicken-broth, a pat of butter, a little grated nutmeg, mignonette-pepper and salt; place a circular piece of buttered paper on the top, put the lid on, and then set the nouilles over a slow fire to boil very gently until the whole of the broth has been absorbed.
  2. Next, add a gill of cream, four ounces of grated Parmesan cheese, two pats of butter, and a small piece of mace; toss the whole well together over the fire, and then pile them up in the centre of a border of croûtons previously stuck round the bottom of the dish; shake some vermicellied yolks of eggs, and some grated Parmesan cheese over the surface, put the entremets in the oven to be baked of a fine bright-yellow colour, and send to table.
Original Text
1210. NOUILLES A LA PALERME. MAKE three-quarters of a pound of nouilles (No. 1367), parboil them in water with a pat of butter and a little salt for about ten minutes; then drain them on a sieve, and afterwards put them in a stewpan with a pint of chicken-broth, a pat of butter, a little grated nutmeg, mignonette-pepper and salt; place a circular piece of buttered paper on the top, put the lid on, and then set the nouilles over a slow fire to boil very gently until the whole of the broth has been absorbed. Next, add a gill of cream, four ounces of grated Parmesan cheese, two pats of butter, and a small piece of mace; toss the whole well together over the fire, and then pile them up in the centre of a border of croûtons previously stuck round the bottom of the dish; shake some vermicellied yolks of eggs, and some grated Parmesan cheese over the surface, put the entremets in the oven to be baked of a fine bright-yellow colour, and send to table.
Notes
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