GNOCCHI OF MILK—A DESSERT
1 cup of milk 1 level tablespoon of powdered starch 2 or 3 drops of vanilla extract 2 yolks of eggs 2 tablespoons of sugar
Put all these ingredients together into a saucepan and mix together with a wooden spoon for a few moments. Then put onto the back of the stove where it is not too hot, and cook until the mixture has become stiff. Cook a few moments longer, stirring always; then turn out onto a bread-board and spread to a thickness of a finger and a half. When
cold, cut into diamonds or squares the width of two fingers. Butter a baking-dish, and put the squares into it overlapping each other. Add a few dabs of butter here and there. Put another layer of the squares in the dish, more dabs of butter, and so on until the dish is full. Brown in the oven.
SAUCES
ROUX FOR SAUCES
Roux is necessary to thicken and give body to sauces. Put one tablespoon of flour and one of butter into a saucepan and cook until the flour has lost any raw taste. Then put the saucepan on the back of the stove and add slowly the stock or milk, one cup for every tablespoon of butter or flour, and stir until smooth. For white sauces take care the flour does not color; for dark sauces let it brown, but take care it does not burn.
AGRO DOLCE SAUCE
Take two tablespoons of sugar (brown or white), one-half a cup of currants, a quarter of a bar of grated chocolate, one tablespoon of chopped candied orange, one of lemon-peel, one of capers, and one cup of vinegar. Mix well together and let soak for two hours; pour it over venison or veal, and simmer for ten minutes.