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GNOCCHIS (a la Francaise)

Pour a glass of water into a saucepan, add a pinch of salt, pepper, sugar, and about one ounce of butter; boil, and then add about a quarter of a pound of well-sifted dried flour; stir well and cook for a few minutes. Put this into a basin: add an egg, and knead well; then another egg, and mix it thoroughly: lastly an ounce of grated Parmesan and Gruyere cheese, and a pinch of nutmeg. When thoroughly amalgamated, put the whole into a linen bag with a medium-sized forcing pipe attached to it, and have ready a pan filled with slightly salted boiling water. Take the bag in the left hand and press it, in order to force out the paste in strings. Cut the strings in pieces with a sharp knife as they drop out into the water. Then put the pan upon the fire and boil the contents slowly for a few minutes. Drain them, and keep warm in a little hot stock. Used as a garnishing for consommes or chicken broth. Probable cost, 8d.