All macaroni recipes may be applied to noodles.
For “Nouilles à l’Alsacienne,” it is usual, when the preparation is ready in the timbale, to distribute over it a few raw noodles [sautéd] in butter and kept very crisp.
Kache
Kache is not a vegetable; but since this preparation has appeared either as a constituent or an accompaniment of certain [675] ]Russian dishes which occur in this work, I am obliged to refer to it.
[2292—KACHE DE SEMOULE POUR COULIBIAC]
Take some coarse, yellow semolina, and scatter it over three times its bulk of boiling consommé. Cook it gently for twenty-five minutes; drain it on a sieve; spread it on a tray, and place it in a moderate oven to dry. This done, rub it lightly through a coarse sieve with the view of separating the grains, and put it aside in the dry until wanted.
[2293—KACHE DE SARRASIN POUR POTAGES]
Moisten one lb. of [concassed] buckwheat with enough tepid water to make a stiff paste; add the necessary salt, and put this paste in a large Charlotte-mould. Bake in a hot oven for two hours. Then remove the thick crust which has formed upon the preparation, and transfer what remains, by means of a spoon, to a basin. Mix therewith two oz. of butter while it is still hot.
Kache prepared in this way may be served in a special timbale. But it is more often spread in a thin layer on a buttered tray, and left to cool.
It is then cut into roundels one in. in diameter, and these are rolled in flour and coloured on both sides in very hot, clarified butter.