Timbale of Noodles a la Pearsall

Make some noodle paste the same as for No. 142; roll it out a sixteenth of an inch thick and leave it dry slightly, then cut into very thin fillets and cook these in salted water for one minute; drain and season with salt, pepper and nutmeg, add six egg-yolks, a quarter of a pound of butter and a quarter of a pound of parmesan cheese. Garnish a timbale mold measuring five by five inches with foundation paste (No. 135), line the bottom and side with buttered paper, fill with rice, place a round of buttered paper on top, moisten the upper edge, cover over with a lid of paste and cook in a moderate oven for an hour. Unmold when cold, bread-crumb and egg over twice, mark it on the top half an inch from the edge and fry in white frying fat; remove the cover and empty out the timbale. Fry in butter one ounce of finely chopped onions with half a pound of minced mushrooms, add salt, pepper, nutmeg, meat glaze (No. 402) and tomato sauce (No. 549). Arrange the noodles in the timbale in layers separated with the mushrooms and grated parmesan. Pour over some gravy (No. 404) reduced with espagnole sauce (No. 414) and the timbale is ready to serve.

Sweet Entremets

SWEET ENTREMETS-HOT (Entremets de Douceur-Chauds).