Hard-Boiled Eggs with Noodles a la Carolli

Blanch some finely shredded noodles in salted water for three minutes, drain and lay them in a saucepan with salt and nutmeg; leave to simmer for a few moments, then range them on a vegetable dish with grated parmesan strewn over. Boil eight eggs hard, the same as Aurora (No. 2857), cut them across in slices, dress them in layers over the noodles, then a layer of minced fresh mushrooms; season each one of these with salt, pepper and nutmeg and mask the surface with bechamel (No. 409) reduced with the mushroom broth, seasoned with prepared red pepper (No. 168) and well buttered. Strew the top with grated parmesan and melted butter and bake in a hot oven.