2283—Noques au Parmesan

Put into a previously-heated basin one-half lb. of No. 151, Manied Butter butter, and work the latter with salt, pepper, and nutmeg; adding to it, little by little, two eggs and two well-beaten egg-yolks, five oz. of flour, and the white of an egg, also beaten to a stiff froth.

Divide up the preparation into portions the size of hazel-nuts; drop these portions into a sautépan of boiling, salted water, and let them poach.

Drain the noques on a piece of linen; dish them in a timbale; sprinkle them copiously with grated cheese and with nut-brown butter.