2.1/4 cups of flour
1 tsp. freshly chopped parsley
pinch of Nutmeg
salt, white pepper
1 cup of heavy cream
4 tablespns of butter
1. Beat the eggs in a large bowl adding the flour, parsley, nutmet, 1/4 tsp. salt and approx. 1/3 cup of the heavy cream. Mix together.
2. Add another 1/3 cup of cream - mix.
3. Pour in the remaining cream and mix until smooth.
4. Bring a large saucepan of water to the boil.
5. Place 1 cup of noques into a sieve with large holes (or collander) and using a rubber spatula press the mixture through the holes so that it drops into the boiling water.
The noques will rise to the surface.
6. When the water comes back to the boil, remove them with a slotted spoon and set aside.
Continue the process until all the mixture has been used.
7. Melt the butter in a frying pan and toss the noques over for a few minutes.
Remove from the heat and season to taste.
Sprinkle with a little more chopped parsley.
recipe from The Norman Table - Claude Guermont with Paul Frumkin