Noodles a la Neapolitan

Preparation info
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By Lizzie Black Kander

Published 1903

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  • Broad noddles (4 eggs)
  • 2 cups chopped ham or dried beef or chicken, cooked and seasoned


Follow recipe for Boiled Broad Noodles, pouring cold water through colander and drain into a well greased baking dish, place a layer of about ¼ of the noodles, spread ½ of the prepared meat over this, add another ¼ of the noodles the remainder of the meat and spread over this the rest of the noodles. Beat eggs well, add milk gradually and pour over the noodles