Recipes > Cheese > Gnochi la Romaine

Gnochi la Romaine


Melt four tablespoonfuls of butter; cook in it four tablespoonfuls, each, of cornstarch and flour and half a teaspoonful of salt, then add gradually one pint of milk. When thick and smooth stir in the beaten yolks of two eggs, add four tablespoonfuls of grated Parmesan cheese, and spread on a buttered pan to cool. Just before serving, cut the paste in shapes, lay on a baking-sheet, and brown delicately in the oven.


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Salads, Sandwiches, and Chafing-Dish Dainties (1909).

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