(Recipe #20, page 156)
Ingredients: 1 quart of milk, ¼ pound of noodles, ¼ pound of fresh butter, 8 eggs, some grated lemon peel of a small piece of vanilla.
Boil the noodles with the milk, half the butter, and the vanilla until thick. While the dough is cooling a bit, cream the remaining butter, add the egg yolks gradually, then sugar and the noodles.
Stir the dough for a while, mix the stiffly beaten egg whites gently into the dough, and put it in a prepared mold. Place the mold in boiling water to half its height and cook uncovered in the oven slowly but continuously.
Translated by David Green.