CREAMED NOODLES WITH FLOWERS

• 9 oz Eggnoodles
• Water, salt
• 3 oz Lettuce
• 1 bn Parsley
• 1 Onion
• 1 Clove Garlic
• 1 oz Butter
• Pepper
• 1 c White Wine
• 7 /8 c Vegetablejuice
• 7 /1 6 c Whip Cream
• 3 oz Butter, icecold
• 2 tb Parmesan cheese, grated
• 1 oz Pumpkinseeds, chopped
• Fresh flowers as liked
• 4 -5 stems

1. Cook noodles as directed,not to soft. 2. Clean lettuce,take off

hard stems and rip into bite sized pieces.

Clean and chop parsley. 3. Clean, peel and chop onion and garlic

and saute in the first butter

until glassy. Add lettuce and stir once,salt and pepper it and

then take it out of pan. 4. Pour the wine and the cream into the

pot and stir all good. 5. Add the ice cold butter in little flocks

and stir good and let cook

a little while, until it is a little reduced. 6. Mix the noodles

with the parsley and the lettuce carefully. Put

into serving dish and pour the sauce over all. 7. Sprinkle with

parmesan and the pumpkinseeds.Garnish with

flowerheads.

From Die Aktuelle magazine Translated by Brigitte Sealing

Cyberealm BBS Watertown NY 315-786-1120