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Roman Gnocchi

1/4 cup butter 1/4 cup of flour 1/4 cup cornstarch 4 whites of eggs 3/4 cup grated cheese 2 cups milk Salt Melt the butter, cook the cornstarch thoroughly, and then the flour in the butter; add the milk gradually; cook three minutes, stirring constantly; add the whites and one-half cup of the cheese. Pour into a buttered shallow pan, and cool. Cut into squares; place them on a platter a little distance apart; sprinkle with remaining cheese, and brown in the oven.