2 quarts Chicken Consommé.
1 teaspoon finely chopped parsley.
1 recipe noodles cut very fine (see below).
PROCESS: Cook fowl same as for Boiled Fowl (do not tie in cheese cloth). Drain fowl from
stock, and strain. When cold, remove fat, and clear. Reheat, add noodles, and simmer twenty
minutes. Sprinkle with parsley and serve very hot.
½ teaspoon salt.
Few grains nutmeg.
PROCESS: Beat egg slightly, add seasonings, add flour enough to make a stiff dough. Knead
on a floured board until smooth and elastic. Roll out on a sheet as thin as paper, cover and let
stand for half an hour. Roll loosely and cut the desired width, either in threads or ribbons, unroll
and scatter over board; let lay half an hour. Cook in boiling, salted water fifteen minutes, drain
and add to soup. Noodles may be cooked in Consommé twenty minutes but the soup will not be
as clear as when noodles are cooked previously.