Nouilles à la Napolitaine

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

Nouille paste

half a pound of fine flour ↝ Flour, semolina, fine [Cereal Grains and Pasta]

Cooking the noodles

sufficient boiling milk and water (half and half) to cover them well ↝ Milk, NFS [Milk, reduced fat]
sufficient boiling milk and water (half and half) to cover them well ↝ Water, tap [Tap water]

Topping and garnish

half a pint of hot tomato sauce ↝ Tomato chili sauce [Tomato-based condiments]
strips of tongue ↝ Tongue [Liver and organ meats]
ham ↝ Ham [Cold cuts and cured meats]
truffles
button mushrooms ↝ Mushrooms, white button [Vegetables and Vegetable Products]

Instructions (8)

Prepare some Nouille paste with half a pound of fine flour, &c. (see Recipe)
Roll it out very thin and cut it in strips about an eighth of an inch wide and two inches long
Put these into sufficient boiling milk and water (half and half) to cover them well
Let them cook for twenty to twenty-five minutes
Drain and put on the dish in which they are to be served
Pour about half a pint of hot tomato sauce over them
Garnish the dish with strips of tongue or ham truffles and button mushrooms that have been warmed between two plates over boiling water
Serve hot

Original Text

Nouilles à la Napolitaine.
(Nouilles à la Napolitaine.)
Prepare some Nouille paste with half a pound of fine flour, &c. (see Recipe), roll it out very thin and cut it in strips about an eighth of an inch wide and two inches long, put these into sufficient boiling milk and water (half and half) to cover them well, and let them cook for twenty to twenty-five minutes, then drain and put on the dish in which they are to be served, pour about half a pint of hot tomato sauce over them and garnish the dish with strips of tongue or ham truffles and button mushrooms that have been warmed between two plates over boiling water, and serve hot. This can be served for luncheon.

Notes

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