Macaroni & Beef Casserole

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Buttered Egg Noodles

from Veal Cookery , page 209

In general, egg noodles marry well with veal-based dishes.


1 pound wide or extra wide egg noodles
3 tablespoons butter at room temperature
Salt & freshly ground pepper to taste
¼ teaspoon grated nutmeg or more to taste


1. Drop the noodles into boiling water and, when the water returns to the boil, cook 6 or 8 minutes. Drain in a colander, then empty into a hot dish.
2. Add the butter and toss until evenly distributed. Add salt, pepper, and nutmeg. Toss quickly and serve hot.


8 servings