Nudels with Parmesan, or au Gratin Recipe ingredients

To prepare this Nudels with Parmesan, or au Gratin Recipe, first make half a pound of flour into nudel paste, as directed in the last recipe. Cut it into strips, and boil these for ten minutes in 3 pints of water, slightly salted. Take them out, drain them, and put them into a stewpan, with 1 pint of milk or gravy, 1 ounce of butter, the eighth of a nutmeg grated, and a pinch of salt and pepper. Simmer gently until all the liquid has been absorbed, then add another quarter of a pint of either cream or gravy, 1/4 of a pound of grated Parmesan, and another ounce of butter; shake the pan over the fire, until the cheese is melted. Pile the mixture high in a buttered dish, sprinkle over it 1 ounce of grated Parmesan, 1 tablespoonful of finely grated bread crumbs, and the yolk of 1 hard-boiled egg passed through a sieve and powdered. Place the dish in the oven for a few minutes, or hold a red-hot iron shovel over it until it is lightly colored, and serve as hot as possible. Time, altogether, an hour and a quarter. Sufficient for six or eight persons.