Recipe - Creamed Noodles With Flowers

9 ounce Eggnoodles
Water, salt
3 ounce Lettuce
1 bn Parsley
1 Onion
1 Clove Garlic
1 ounce Butter
Pepper
1 cup White Wine
7/8 cup Vegetablejuice
7/16 cup Whip Cream
3 ounce Butter, icecold
2 tablespoon Parmesan cheese, grated
1 ounce Pumpkinseeds, chopped
Fresh flowers as liked
45 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 3157861120

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini