Wet with the yolks of four eggs, as much fine dry sifted flour as will make them into a firm but very smooth paste. Roll it out as thin as possible, and cut it into bands of about an inch and
Various other forms may be given to this paste at will. It may be divided into a sort of ribbon macaroni; or stamped with small Confectionery cutters into different shapes. It is much used in the more delicate departments of cookery, and when cut as for soup, and prepared as for the Genoises à la Reine. makes very superior puddings, pastry, fritters, and other sweet dishes.