(2970). Noodles A La Latter (Nouilles A La Lauer)

Mince fine one pound of noodle paste (No. 142), rolled out to a sixteenth of an inch in thickness; cook it in boiling water for a few moments, then drain: add to it salt, pepper, nutmeg, six ounces of butter, and four ounces of grated parmesan, also a little bechamel sauce (No. 409); mix all together and serve.

(2971). Noodles, Baked (Nouilles An Gratin)

Butter a baking dish, lay in the same preparation as for Lauer (No. 2970), smooth nicely, and dredge over with bread-crumbs and grated parmesan; pour on melted butter, brown in a hot oven and serve.

(2972). Noodles Sauted In Butter (Nouilles Sautees Au Beurre)

Blanched noodles can be sauted in butter, drained and seasoned with salt and pepper, then slightly browned in the oven.

(2973). Noodles With Fried Bread-Crumbs (Nouilles A La Mie De Pain Frite)

Prepare the noodles as for the Lauer (No. 2970), but instead of using six ounces of butter, have only two, and finish precisely the same. Fry a handful of bread-crumbs in butter, and when a fine color throw over the dressed noodles. It is then ready to serve.