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NOUILLES, ROLLED (a German recipe)

Roll out some nouilles pastry as thin as possible, then, instead of cutting it into threads as before directed (see NOUILLES), cut it into rounds about the size of a crown-piece, sprinkle upon each a little finely-minced ham, mixed with parsley, and any seasoning that may be wished, and roll it up. Put the rolls in a stewpan, pour over them a little broth, and let them simmer very gently for an hour. Probable cost, 6d. Sufficient for four or five persons.