Nouilles à l’Espagnole


Prepare, cut, cook, and drain the Nouilles as for ‘Nouilles à la Napolitaine,’ and mix with them half a tin of sliced button mushrooms which are made hot in the bain marie and half a pint of good Espagnole sauce; just bring the whole to the boil, and turn it out on to a very hot dish, garnish round with slices of cooked tomatoes (see recipe, ‘Garnishes’), sprinkle the dish with finely chopped parsley, and serve.