Chicken with Noodles, Macaroni, Ravioles, or Mirmidons-Braised

(Poulet Braise Soit aux Nouilles, Macaroni, Ravioles, ou Mirmidons).

Cook a chicken the same as with rice (No. 1914), roll out thin, some noodle paste bands (No. 142) two inches wide, cut it into fine shreds, plunge them into boiling, salted water and let cook for eight to ten minutes while covered; remove from the fire to drain on a sieve. Return these noodles when dry to the saucepan and add two or three spoonfuls of good bechamel (No. 409), fresh butter, grated parmesan, a bit of nutmeg and salt and pepper, then dress on a hot dish; lay the chicken on top either whole or neatly cut up, pour over its liquid reduced to a half-glaze and thickened with a little tomato sauce (No. 549). This chicken can be served exactly the same only substituting macaroni (No. 2960), ravioles (No. 2976), or mirmidons (No. 689).