Gnocchi à la Romaine
Ingredients
- ¼ cup butter
- ¼ cup flour
- ¼ cup corn-starch
- ½ teaspoon salt
- 2 cups scalded milk
- Yolks 2 eggs
- ¾ cup grated cheese
Steps
- 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.
More recipes with butter, flour, cornstarch, milk, eggs or cheddar cheese
From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.