Tartlets of Noques with Parmesan Garnishing

Line some large tartlet molds with fine paste (No. 135) and prick the paste. Prepare a pate-a-chou with cheese (No. 132), lay it on a floured table and divide it into several pieces; roll them with the hands into strings the thickness of macaroni, then cut them across into pieces the same length as their thickness; place them on a sieve containing a little flour, and toss them so that they form into small balls, then plunge these balls into boiling, salted water. Let the water boil up twice, set them on one side of the range until the paste is well poached, and then drain them through a colander. Put on the fire to reduce two or three gills of good bechamel (No. 409), incorporating into it slowly a few spoonfuls of mushroom broth and some raw cream; when well thickened finish with few spoonfuls of melted glaze (No. 402), take it from the fire and throw in the noques; let simmer for five minutes on a very slow fire, and then add butter and parmesan cheese, and a little grated nutmeg, fill the tartlet molds with this preparation; smooth the surface neatly and dredge a little parmesan on top, bake them in the oven for a quarter of an hour, unmold the tartlets and serve them exceedingly hot.