Tagliatelli in Croustade

Cook half a pound of tagliarelli (small thin bands of paste three-sixteenths of an inch wide) in salted water for a few moments; drain and put them into a sautoir to season with salt, pepper and nutmeg; add a little bechamel (No. 409), fresh butter, grated cheese and four raw egg-yolks. Butter and line a mold or ring eight inches in diameter and an inch and a half in height; fill it with the preparation, dredge the top with fresh bread-crumbs, besprinkle with butter and cook in a moderate oven; when the paste is done slip the croustade on a round dish and serve with a separate tomato sauce (No. 549) mingled with meat glaze (No. 402) and veloute (No. 415).