Recipes > Rice, Cereals, Grains > Gnocchi la Romaine

Gnocchi la Romaine


  • 1/4 cup butter
  • 1/4 cup flour
  • 1/4 cup corn-starch
  • 1/2 teaspoon salt
  • 2 cups scalded milk
  • yolks 2 eggs
  • 3/4 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.


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The Boston Cooking-School Cook Book (1896).

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