Nouilles

Common-sense cookery for English hous... · Kenney-Herbert, A. R. (Arthur Robert), 1840-1916 · 1905
Source
Common-sense cookery for English households : with twenty menus worked out in detail
Time
Cook: 6 min Total: 6 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Instructions (14)
  1. Put half a pound of sifted flour on the pastry-board.
  2. Make a hole in the centre of the flour.
  3. Break three eggs into the hole.
  4. Add half an ounce of butter and a pinch of salt.
  5. Mix all into a nice smooth paste.
  6. Roll the paste out very thin, about the sixteenth of an inch.
  7. Let it dry.
  8. Cut it into ribbons an inch and a half broad.
  9. Put five of these ribbons above one another, sprinkling a little flour between each.
  10. Cut through them crosswise with a knife, making thin shreds like vermicelli.
  11. Shake them in a cloth with a little flour to prevent them from adhering to one another.
  12. Throw them into two quarts of boiling water for six minutes.
  13. Use nouilles exactly as you would macaroni.
  14. They make a good garnish for cutlets, croquettes, &c., and can be used in soup.
Original Text
NOUILLES. Take half a pound of sifted flour; put in on the pastry-board; make a hole in the centre of the flour; break three eggs into it; add half an ounce of butter, and a pinch of salt; mix all into a nice smooth paste. Roll the paste out very thin—say about the sixteenth of an inch—let it dry, then cut it into ribbons an inch and a half broad; put five of these ribbons above one another, sprinkling a little flour between each; then with a knife cut through them crosswise, making thin shreds like vermicelli; shake them in a cloth with a little flour to prevent their adhering to one another, then throw them into two quarts of boiling water for six minutes. Use nouilles exactly as you would macaroni. They make a good garnish for cutlets, croquettes, &c., and can be used in soup.
Notes
—