Nouilles with Parmesan from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Prepare, cut, cook, and drain the Nouilles as above, and mix them with a quarter of a pound of grated Parmesan cheese, a tiny dust of cayenne and two tablespoonfuls of hot cream; boil up together, ...
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Cooking tools:
- Grater
- Stockpot
- Colander
- Mixing bowl
- Stove
- Chef's knife
- Cutting board
Ingredients
- parmesan cheese
- nouilles
- cream
- cayenne
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