Timbale of Gnocquis, a la Choiseul

Prepare a paste with a pint of milk boiled with a quarter of a pound of butter; remove it at the first boil and put in a half pound of sifted flour; prepare as a pate-a-chou (No. 132); boil for a few moments on the fire, then incorporate fourteen eggs, salt and four ounces of grated parmesan. Turn this paste over on the table and finish with sufficient flour to have it firm and solid, then roll it out into thin strings a quarter of an inch in width, and divide these into quarter-inch lengths; roll each one to the shape of a ball and plunge them into boiling water to poach for three minutes, then drain and lay them in a saucepan with grated Swiss cheese and bechamel sauce (No. 409). Line a timbale mold with thin foundation paste (No. 135), pour in the gnoquis and wet the inside upper edge; cover the timbale with a flat of the same paste, attach the edges solidly together and cook for one hour in a medium oven, remove, unmold and serve at once, dressed on a dish, with a little buttered veloute sauce (No. 415) served separately.