Gnocquis

Put into a saucepan two gills of water, adding an ounce of butter, salt and pepper; let come to a boil, then put in a quarter of a pound of flour and an ounce and a half of grated cheese; stir the preparation for two minutes on the fire and beat in quickly three eggs, one after the other. Dredge the table with flour, pour the paste on it, divide it into small bits and rolling each one out into a string on the table, cut them so as to obtain three-eighths of an inch in diameter balls, and poach these for five minutes in boiling milk. Put an ounce of butter into a saucepan, fill it with flour and moisten with the milk the gnocquis were boiled in, then add grated parmesan cheese and the gnocquis, stir well, heat the gnocquis thoroughly and serve. Gnocquis can also be made with semolina, also with chicken quenelle forcemeat (No. 89) added to the same weight of cream cake paste (No. 132).