This post is not about noodles, but there was no picture of the kachelmues. I have provided my own, below, but I wanted you to see where the recipe came from. The lady making noodles is from a little pamphlet called "The Gastronomy of Alsace, 75 simple recipes". It is not particularly old. Dated 1982, it was apparently produced in France for English speaking tourists, and sold as a memento. I bought it for $2.00, in a used bookshop in State College. I was intrigued because it had some recipes totally new to me, and because I have not seen many English-language cookbooks covering the widely admired cooking of this region.
Despite the recent publication date, the recipes in this little book are the sort one finds in much older sources. There are those weirdly personal/vague measuring techniques ("a glass of milk") and some pretty cavalier directions, which at times presume you know so much about the techniques that you really shouldn't need a recipe at all. The particular kind of demented obsessive person I happen to be enjoys trying this sort of thing, to see what can be made of it.
I picked this recipe for an egg and onion dish because it is simple, and because it uses things I already had in the house. With a salad and the recommended side of "jacket [i.e. baked] potatoes", it makes a complete vegetarian supper. Rather than paraphrase the recipe, I have included the entire thing as written, in case you find it amusing, as I do.
Fondue aux ognions et aux oeufs
Onion and egg fondue
1 kg. peeled onions/1 table spoon flour/100 g. butter/1 pot fresh cream/1-2 eggs per person/1 glass milk/salt/cayene pepper.
Chop onions and fry in butter until transparent. Season with salt and pepper. (5 dessert spoons onions required per person). Add 1 table spoon of flour to the pan, moisten with a few spoonsful of cold milk. (avoid curdling). Cook on a low heat; add 2 spoonsful of fresh cream and mix well. Proceed until all the cream has been mixed in. To this fairly thick sauce, add the thickly sliced hardboiled eggs. Serve with jacket potatoes which have been kept warm in a towel in an earthenware dish.
This recipe from the Vale of Ville dates back to the middle ages. The kachelmues are served after potato soup and followed by goat's cheese and a glass of "William's Pear" liquor.
The potato soup seemed a bit much to me with the baked potato, but I would have been glad to finish up with the goat cheese and pear stuff if I had any in the house. It definitely needed the salad, but was a success- very good comfort food. My next item from this book may well be the Kugelhopf. I have made one once before-recently enough to compare.
Noodle Lady photo by E.H. Cordier