304 Borders of Noodle Paste

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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These borders are made with very firm noodle paste cut into shapes as required such as oblongs 4–5 cm (1½–2 in) long by 6–7 mm (¼ in) thick, which are decorated by cutting out small pieces with fancy cutters.

These shapes should be gilded with egg yolk and dried in a hot-plate or a slow oven before being stuck around the edges of the serving dish with flour paste.