Drain them on a piece of linen; dish them in layers, sprinkling [673] ]some grated cheese between each layer; sprinkle some grated cheese over the top surface; bedew liberally with melted butter, and set the [gratin] to form in a hot oven.
[2283—NOQUES AU PARMESAN]
Put into a previously-heated basin one-half lb. of [manied] 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.
[2284—MACARONI]
Under this head are included all tubular pastes from Spaghetti, the size of which is not larger than thick vermicelli, to canneloni, the bore of which is one-half in. in diameter.
All these pastes are cooked in boiling water, salted to the extent of one-third oz. per quart. Macaroni, like other pastes of a similar nature, should not be cooled.
The most one can do, if the cooking has to be stopped at a given moment, is to pour a little cold water into the saucepan and then to take it off the fire.