Nouilles" for Soup. No. 1. (J. Emslie. 1885.)
Enough for four people’s soup—double this quantity would make a pudding as well.
3 full ozs. of flour mixed into ½ oz. of butter, and a pinch of salt, sprinkled with cold water, with the yolks only of 2 eggs added. Make it into a still dry paste early in the day; knead it for 1 hour and roll it out as thin as paper. Lie some hours on the marble pastry slab to dry; then cut it into long narrow thin strips.
Boil some water with a little salt, and when well boiling throw in the strips to boil ¼ hour or less, some say 6 minutes should do; then take them out and drain them on a sieve, and they are ready for use.
It should be in long, long pieces like vermicelli, for clear soup, or cut with a cutters into shapes if you prefer, and plenty of it; it does not keep; but is richer than vermicelli for soups; grated cheese should be handled with the soup.
Nouilles are good when slightly “cheesed” as a garnish for boiled fowl. See also Nouilles Pudding, under Sweet Puddings.