Home › The Principles of Cookery › Gateau De Nouilles

Gateau De Nouilles

Take the yolks of five eggs and the white of one, and sufficient flour to form a stiff paste; roll it out as thin as a water, then roll it up very lightly, and cut it into strings as fine as a packthread; shake the strings together and throw them into water already boiling on the fire; let them boil five minutes. Then put them into a colander, and let some cold water run through it; drain it well. Butter a mould, sprinkle it well with fine bread-crumbs, then put in the nouilles prepared as above, mixed with a quarter of a pound of sugar and the grated peel of a lemon. Melt two ounces of butter and pour over this; sprinkle some breadcrumbs on top, and bake in a moderate oven for three-quarters of an hour. Probable cost, 1s.