Preparation:
Cook noodles in boiling salted water. Drain. In mixing bowl, combine noodles, mushrooms, truffles, egg yolk, salt, and pepper. Mix well.
In ovenproof casserole, place one-third of noodles in a layer. Sprinkle with one-third of grated cheese. Repeat operation two more times. Dot with butter. Bake at 350F for 20 minutes. Raise heat to 400F and continue baking for 10 minutes. Serve hot.
Comments: The recipe is thus named because "Merilda," the family cook of Chateau Mouton-Rothschild, created it.
Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin |
