Cheese Bechamel For Gnocchi A La Francaise

Take one pint of thick Bechamel sauce (vol. i), a quarter of a pint of cream, and a quarter of a pound of grated Parmesan cheese; mix and use.

Gnocchi A L'italienne Gnocci A L'italienne

Take two pounds of hot freshly-boiled potatoes, rub them through a wire sieve, mix with three ounces of warm butter, a pinch of salt and coralline pepper, one and a half ounces of grated Parmesan cheese, four raw yolks of eggs, two ounces of finely-chopped lean cooked ham, a dessertspoonful of finely-chopped raw green parsley, and two large finely-chopped eschalots; stir into a smooth paste, divide into portions of about a dessertspoonful each, form into little cylinder shapes, using a little flour for the purpose, brush them over with whole beaten-up raw egg, and cook them on a buttered baking-tin in a quick oven till a pretty golden colour. Then take up, arrange them on a well-buttered deep dish, pour over them a layer of sauce prepared as below, place on the sauce another layer of the Gnocchi, then one of the sauce, and so on until the dish is full, arranging it so that a layer of sauce is uppermost; sprinkle over the top some grated Parmesan cheese, put the dish in another containing boiling water, and put in the oven for about twenty minutes; then take up and ornament the edge of the dish round with little rings of bread that have been fried a nice golden colour, then brushed over with a little warm glaze and dipped alternately into finely chopped lean cooked ham and raw green parsley; serve this dish on another dish on a paper or napkin for a luncheon or second-course dish.

Sauce For Gnocchi A L'italienne

Bring a pint of milk to the boil with two finely-chopped eschalots and a little salt and coralline pepper, and pour it on to a quarter-pound of fine flour and a quarter-pound of butter that have been fried together without browning; stir over the fire till it boils, add one ounce of grated Gruyere and two ounces of Parmesan cheese, a quarter-pint of cream, a teaspoonful of French mustard and the same of English mustard; reboil, and mix into it two raw yolks of eggs that have been mixed with the pulp of two large raw ripe tomatoes, stir again till thickened, and use.

Macaroni A La Casino Macaroni A La Casino

Take a quarter-pound of Naples macaroni, put it into boiling water seasoned with a little salt, boil gently for twenty-five to thirty minutes, then strain and cut it up into lengths of about one inch, and put these into some sauce prepared as below; make quite hot in the bain-marie, then turn it into an entree dish, and pour entirely over it some Cheese Cream sauce (see recipe); then brown it at once with a red-hot salamander, garnish the top of-the dish with prettily-cut croutons (that have been fried a pale golden colour, then brushed over with a little raw white of egg and garnished with finely-chopped raw green parsley) and some cooked crayfish bodies (in bottle) that have been warmed in the bain-marie. Serve at once for a second-course or for a luncheon dish while in a boiling state.