Omelet a la Andrews

Have a chicken hash prepared as for No. 2292; with it fill a slightly cooked omelet prepared the same as an Argentine (No. 2878); invert it on a dish that may be placed in the oven. Roll some noodle paste (No. 142) out very thin; allow it to dry a little in the air, roll it on itself to facilitate mincing it finely, then boil in salted water, drain and replace it in the saucepan with milk, white pepper, salt, nutmeg and butter; let simmer for twenty minutes so that nearly all the milk is absorbed, then cover the omelet with these noodles, bestrew with bread-crumbs and parmesan cheese, sprinkle butter over and let brown in a hot oven; pour around a little bigarde sauce (No. 435).