Cassell's dictionary of cookery

Nouilles. — Nouilles are made of delicate pastry, cut up into ribands and various shapes, and used as a substitute for vermicelli and macaroni, either in making fritters or puddings, or for serving with cheese, or in soup. They are made as follows : — Take half a pound of fine flour, put it on the pastry-board, make a hole in the centre, and in this put two eggs. Add a pinch of salt, half an ounce of butter, and a tea- spoonful of cold water, and mix all together into a very firm, smooth paste. Leave it a little while to dry, then roll it out as thin as possible, and cut it into thin bands about an inch and a quarter in width. Dredge a little flour upon these, and lay four or five of them one above another, then cut them through into thin shreds, something like vermicelli ; shake them well, to prevent their sticking together, and spread them out to dry. Nouilles cannot be made without a straight rolling-pin and smooth pastry-board. When wanted for use, drop them gradually into boiling water, stirring gently with a wooden spoon to keep them from getting lumpy. Let them boil from six to twenty minutes, then take them up with a strainer, drain them well, and spread them out on a coarse cloth. Besides thread-like nouilles, a few may be made the size and shape of scarlet-runner beans, or small birds' eggs, or they may be cut broad like macaroni. If thoroughly dried, they will keep any length of time stored in tin canisters. Probable cost, 3d. for this quantity. Nouilles, Boiled in Milk.— Take three-quarters of a pound of freshly-made nouilles cut very fine and dried. Dissolve a little butter in a stewpan, put in the nouilles, and shake the pan over the fire until they are well browned. Pour over them as much good milk as will cover them well, and let them simmer gently until they are quite soft. Add two table-spoonfuls of sugar and three well-beaten eggs, steam a few minutes longer, and serve as hot as possible. Time to boil the nouilles, until soft, from ten to fifteen minutes. Probable cost, 8d. Sufficient for four or five persons. Nouilles, Buttered. — Throw the nouilles into boiling water, and let them boil for three minutes. Take them up with a strainer, put them on a hot dish ; melt some fresh butter in a stewpan ; sprinkle a large handful of breadcrumbs in it, and let them remain until they are lightly browned, then put them upon the nouilles. Clarify a little more butter, if the first portion was dried up in browning the crumbs, and pour it over the dish ; serve very hot. Time, ten minutes to boil the nouilles. Nouilles, Fritters of (delicious eaten cold) . — Make a pound of flour into nouilles pastry, as already directed {see Nouilles). Cut it into thin strips; boil a pint and a half of cream or new milk in a saucepan. Dissolve in it six ounces of fresh butter, add a quarter of a pound of loaf sugar which has been well rubbed upon the rind of a large fresh lemon, and a pinch of salt. Drop the pastry into the WOtJ ( 460 NOY