Put 2 cups of white sauce and 1 of chicken stock into a saucepan, reduce, and add 3 yolks of eggs mixed with 2 ounces of butter and the juice of ½ a lemon. Before it boils take the saucepan off the fire and add 1 cup of thick tomato sauce, strain, and just before serving add 1 tablespoon of sweet herbs minced fine.
HORSE-RADISH SAUCE
Cook about half an hour in a double boiler 1½ cups of milk, 1 dessert-spoon of sugar, 1/3 cup of bread-crumbs, and 1/3 cup of grated horse-radish root, ¼ cup of butter, half a teaspoon of salt.
GNOCCHI DI SEMOLINA
One pint of milk, 2 eggs, ½ cup of farina, butter and cheese.
Put the milk on, and when it boils add salt. Take a wooden spoon and, stirring constantly, add the farina little by little. Cook for 10 minutes, stirring constantly. Take off the fire and break into the farina 2 eggs; mix very quickly, so that the egg will not have time to set. Spread the farina about on a marble slab about ½ inch thick. Allow it to cool, then cut it into squares or diamonds about 2 or 3 inches across. Butter well a baking-dish, and put in the bottom a layer of the squares of farina; sprinkle over a little grated cheese, and here and there a small lump of butter. Then put in another layer of the squares of farina; add cheese and butter as before. Continue in this way until your baking-dish is full, having on the top layer butter and cheese.
Bake in a hot oven until a brown crust forms. Serve in the baking-dish.