(Serve as a Vegetable with Stewed Chicken or Veal.)
Four eggs, one tablespoonful cream, one teaspoonful salt, flour enough to make a stiff dough; roll out very thin and let dry an hour or longer; roll up and cut into fine strips; put into a kettle of boiling water, salted, boil ten minutes; cut a few noodles an inch wide and fry brown in butter to place on top. Serve with plenty of gravy.
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