1367. NOUILLES CAKES, A L'ALLEMANDE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (10)
for serving
Instructions (11)
  1. Prepare about six yolks of nouilles (No. 1356).
  2. Put the nouille yolks into a stewpan with one quart of milk of almonds, eight ounces of sugar, four ounces of butter, two sticks of vanilla and a very little salt.
  3. Cover with the lid and set them to simmer very gently by the side of a slow stove-fire.
  4. Simmer until the nouilles have absorbed all the milk and are sufficiently done.
  5. Withdraw from the fire and empty into a basin.
  6. Add the yolks of six eggs and the whipped whites of three.
  7. Mix the whole lightly together.
  8. Pour into a mould previously spread with butter and strewn with shredded almonds.
  9. Bake in the usual manner.
  10. When done, turn out of the mould on its dish.
  11. Serve with some Victoria cherry sauce (No. 64).
Original Text
1367. NOUILLES CAKES, A L'ALLEMANDE. PREPARE about six yolks of nouilles (No. 1356), put them into a stewpan with one quart of milk of almonds,* eight ounces of sugar, four ounces of butter, two sticks of vanilla and a very little salt; cover with the lid and set them to simmer very gently by the side of a slow stove-fire; by the time that the nouilles have absorbed all the milk they will be sufficiently done, and must then be withdrawn from the fire and emptied into a basin. Add the yolks of six eggs, and the whipped whites of three, mix the whole lightly together, and pour it inst a mould previously spread with butter, and strewn with shredded almonds. The cake must then be baked in the usual manner, and when done, turned out of the mould on its dish, and served with some Victoria cherry sauce (No. 64). Note.—This kind of cake may also be made with macaroni, vermi-celli, or semolina, and it may be flavoured in the same manner as rice cakes or timbales.
Notes
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