1275—Blanquette de Veau aux Nouilles

Proceed as for “Blanquette à l’ancienne,” but suppress the garnish of onions and mushrooms.

When the blanquette is dished, set thereon heaps of noodles, parboiled and cohered with butter, and cover these with raw noodles tossed quickly in butter; allow three oz. of tossed noodles per lb. of those cohered.