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Nouilles Pudding

Make some nouilles pastry as before directed. Cut and dry the nouilles, throw them into boiling water, and let them simmer until soft. Take them up with a strainer, and stir into them, while hot, two ounces of fresh butter; beat three ounces of butter to a cream, mix with it the well-whisked yolks of three eggs, and add this to the rest. Butter a pudding mould rather thickly, cover the inside with bread raspings; whisk the whites of the eggs to a firm froth. Gently stir them into the pudding, put it into the mould, and bake in a moderate oven. Time to bake, about half an hour. Probable cost, 1s. Sufficient for four or five persons.