Nouilles à la Napolitaine


Prepare some Nouille paste with half a pound of fine flour, &c. (see Recipe), roll it out very thin and cut it in strips about an eighth of an inch wide and two inches long, put these into sufficient boiling milk and water (half and half) to cover them well, and let them cook for twenty to twenty-five minutes, then drain and put on the dish in which they are to be served, pour about half a pint of hot tomato sauce over them, and garnish the dish with strips of tongue or ham truffles and button mushrooms that have been warmed between two plates over boiling water, and serve hot. This can be served for luncheon.