Gnocchi à la Romaine
¼ cup butter
¼ cup flour
¼ cup corn-starch
½ teaspoon salt
2 cups scalded milk
Yolks 2 eggs
¾ cup grated cheese
Melt butter, and when bubbling, add flour, corn-starch, salt, and milk, gradually. Cook three minutes, stirring constantly. Add yolks of eggs slightly beaten, and one-half cup cheese. Pour into a buttered shallow pan, and cool. Turn on a board, cut in squares, diamonds, or strips. Place on a platter, sprinkle with remaining cheese, and brown in oven.