| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Pasta |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Fine noodles |
|
|
Salt to taste |
| 3 |
tb |
Butter |
|
|
Freshly ground pepper to taste |
| 1 |
|
Hard-cooked egg; peeled and coarsely chopped |
| 1/8 |
ts |
Freshly grated nutmeg |
| 1/4 |
c |
Finely chopped parsley |
INSTRUCTIONS
Cook the noodles in salted water until tender. Drain and add 1 tablespoon
of the butter, salt and pepper. Toss well.
Heat the remaining 2 tablespoons butter in a skillet over medium-high
heat, and add the chopped egg and nutmeg. Cook briefly, shaking the
skillet. Add the parsley and cook for 30 seconds. Pour over the noodles and
toss. Serve immediately.
FROM NEWSPAPER ARTICLE,
"60-SECOND GOURMET" BY PIERRE
FRANLEY
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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