Alsatian Noodles

Here’s a recipe from one of our holiday dinners…one that included actually 2 traditional dishes from our family heritage…Alsatian Noodles and Ostakaka or Cottage Cheese Custard.  We enjoyed it with Christmas ham and buttered peas with pearl onions.

Pierre Franey, the French chef who was popular as The New York Times "60-Minute Gourmet", included this recipe in one of his cookbooks, saying that his mother called it Alsatian Noodles.  I expect she was correct, as our maternal Grandfather’s family emigrated from Alsace, and the recipe was handed down in the family.   The only other cookbook where I have seen the recipe was one with Mennonite recipes from a group that also originally emigrated from Alsace in France.  Myrna and I both still make it; and my husband requested it for this meal.  

Here is my version of the recipe; I occasionally make it with homemade noodles, Myrna likes it with much narrower noodles…it’s all good!  I give the weight of the dry noodles; as it is the same for wide or thin noodles.   This is quick, simple, inexpensive, and can be made close to the last minute.  

           

Alsatian Noodles or Noodles with Crumbs

  1 ½    Ounces  noodles -- dry

  3        Tablespoons  butter

  7        saltine cracker squares -- crumbled

Cook noodles in boiling water as package directs.  Drain.  In same saucepan, melt butter, let foam subside, add crumbs and brown lightly.  Add drained noodles and serve.

2 servings