3/4 lb. medium or fine egg noodles
Salt and pepper
2 tbsp. butter
1/8 tsp. freshly grated nutmeg
1 c. heavy cream
1/4 lb. Gruyere or Swiss cheese, grated (about 1 1/4 cups loosely packed)

Preheat the broiler. Cook the noodles in boiling, salted water until tender. Drain well, then return the noodles to the kettle. Add half the butter, the nutmeg, and salt and pepper to taste. Toss to blend. Spoon the noodles into a warm, flame-proof serving dish. Heat the cream until bubbles begin to appear around the sides of the pan and pour it over the noodles. Sprinkle the cheese over the noodles and dot with the remaining butter. Run under the broiler until the cheese melts and begins to turn golden brown. Serve hot. 4 servings.