Nouilles à l’Espagnole

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 (5)

Nouilles
half a tin of sliced button mushrooms which are made hot in the bain marie ↝ Mushrooms, white button [Vegetables and Vegetable Products]
half a pint of good Espagnole sauce ↝ Sauce, NFS [Dips, gravies, other sauces]
slices of cooked tomatoes (see recipe, ‘Garnishes’) ↝ Tomatoes, raw [Tomatoes]
finely chopped parsley ↝ Parsley, raw [Not included in a food category]

Instructions (7)

Prepare, cut, cook, and drain the Nouilles as for ‘Nouilles à la Napolitaine.’
Mix the Nouilles with half a tin of sliced button mushrooms which are made hot in the bain marie and half a pint of good Espagnole sauce.
Just bring the whole to the boil.
Turn it out on to a very hot dish.
Garnish round with slices of cooked tomatoes (see recipe, ‘Garnishes’)
Sprinkle the dish with finely chopped parsley.
Serve.

Original Text

Nouilles à l’Espagnole.
(Nouilles à l’Espagnole.)
Prepare, cut, cook, and drain the Nouilles as for ‘Nouilles à la Napolitaine,’ and mix with them half a tin of sliced button mushrooms which are made hot in the bain marie and half a pint of good Espagnole sauce; just bring the whole to the boil, and turn it out on to a very hot dish, garnish round with slices of cooked tomatoes (see recipe, ‘Garnishes’), sprinkle the dish with finely chopped parsley, and serve.

Notes

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