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Nouilles, with Parmesan, or Au Gratin

Make half a pound of flour into nouilles paste, as directed in preceding recipes. Cut it into strips, and boil these for ten minutes in three pints of water, slightly salted. Take them out, drain them, and put them into a stewpan, with a pint of milk or gravy, an ounce of butter, the eighth of a nutmeg, grated, and a pinch of salt and pepper. Simmer gently until all the liquid has been absorbed, then add another quarter of a pint of either cream or gravy, a quarter of a pound of grated Parmesan, and another ounce of butter; shake the pan over the fire until the cheese is melted. Pile the mixture high in a buttered dish, sprinkle over it one ounce of grated Parmesan, a table-spoonful of finely-grated bread-crumbs, and the yolk of a hard-boiled egg passed through a sieve and powdered. Place the dish in the oven for a few minutes, or hold a red-hot iron shovel over it until it is lightly coloured, and serve as hot as possible. Time, altogether, an hour and a quarter. Probable cost, 1s. 6d. Sufficient for six or eight persons.