Dampfnoodles with Cream

Put half a pound of flour into a basin and make a hollow in the center; lay in it a quarter of an ounce of compressed yeast and dissolve it slowly with two gills of warm milk, adding the flour so as to obtain a soft paste; cover it over with a cloth and leave it in a mild temperature to rise to double its volume; then incorporate into this sponge four egg-yolks, four spoonfuls of sugar and half a pound of flour added very slowly, and lastly two ounces of butter; mix well for one minute in order to give the paste a good body, then lay it in a vessel and let rise to double its volume. Work it on a floured table and roll into strings; divide each of these into pieces and shape them into balls an inch and a quarter in diameter; range these in a buttered sautoir, three-quarters of an inch apart, and leave them to rise again to double their volume. Now pour sufficient boiling vanilla-flavored milk over to have the balls swim to half their height; cover hermetically and put the sautoir in a hot oven for fifteen to eighteen minutes. Detach them from the pan, and dress in a pyramid on a dish; cover over with some English cream sauce (No. 3004) and serve more of the same separately.