No. 377 — Noodle Croutons
English historical translation of Molokhovets recipe No. 377 from the 1901 Russian cookbook, retaining original methods and measures.
Make noodles, cook them in salted boiling water and drain in a colander without rinsing with cold water.
When drained, transfer to a saucepan with one spoonful of butter, three egg yolks and three spoonfuls of grated Parmesan. Mix and heat until thick.
Spread the noodles on a small deep dish, cool slightly, cover with a second similar dish whose base has been moistened and put a weight on top.
Just before serving, cut into oblique quadrangles, coat with grated stale bread, then two or three egg yolks beaten with three teaspoons of olive oil, then breadcrumbs again.
Fry in deep fat in a copper sauté pan, dry on absorbent paper and serve on a dish.
To provide
Noodles: 1 Russian pound of flour, 2 yolks, 5 spoonfuls of water and 1 teaspoon of salt 3 spoonfuls of cheese, stale bread and 2–3 more yolks | 3 teaspoons of olive oil and frying fat |