Farinaceous Products
[2280—GNOCHI AU GRATIN]
Prepare a “pâte à choux” after recipe No. [2374], from the following ingredients:—one pint of milk, a pinch of salt, and a little nutmeg, four oz. of butter, two-thirds lb. of flour, and six eggs. When the paste is ready, combine with it four oz. of grated Parmesan. Divide this paste into portions the size of walnuts; drop them into boiling, salted water, and poach them.
As soon as the gnochi rise to the surface of the water, and seem resilient to the touch, drain them on a piece of linen.
Coat the bottom of a [gratin]-dish with Mornay sauce; set the gnochi upon the latter; cover them with the same sauce; sprinkle with grated cheese and melted butter, and set the [gratin] to form in a moderate oven for from fifteen to twenty minutes.
[2281—GNOCHI A LA ROMAINE]
Scatter two-thirds lb. of semolina over a quart of boiling milk. Season with salt, pepper, and nutmeg, and cook gently for twenty minutes. Take the utensil off the fire; thicken the semolina with the yolks of two eggs, and spread it on a moistened tray, in a layer one-half in. thick.
When it is quite cold stamp it out with a round cutter, two in. in diameter. Set the gnochi in shallow, buttered timbales; sprinkle with grated Gruyère and Parmesan, and with a little melted butter, and set the [gratin] to form.
[2282—GNOCHI DE POMMES DE TERRE]
Cook two lbs. of potatoes in the English way. Drain them as soon as they are cooked, and work the purée, while it is very hot, with one and one-half oz. of butter, two small eggs, two egg-yolks, one-third lb. of flour, salt, pepper, and nutmeg. Divide up this preparation into portions the size of walnuts; roll them into balls; press upon them lightly with a fork to give them a criss-cross pattern, and poach them in boiling water.