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Gnocchis Russe

Place three gills milk and a half gill white wine in a saucepan and boil for ten minutes. Sift a pound flour into a bowl, then gradually pour milk in bowl, briskly stir while adding it. Add an ounce grated Parmesan cheese, a teaspoon salt, saltspoon cayenne and half saltspoon grated nutmeg. Sharply stir for two minutes, crack in one egg, stir for two minutes more, then add two egg yolks and briskly stir for eight minutes longer. Have two quarts boiling water with a teaspoon salt in a saucepan on the fire, then take up batter by teaspoons, and with the aid of a finger drop into the boiling water. (The whole operation should be done as rapidly as possible.) Let slowly boil for six minutes, lift up with a skimmer, drain on a cloth and dress on a hot, deep dish. Place three tablespoons bread crumbs and one and a half tablespoons melted butter in a frying pan, toss on fire until a nice light brown colour, then pour over the gnocchis and serve.