Chapter XV · Relevés and Entrées · No. 1275
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.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1275, p. 425. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →