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Gnocchi A La Romaine

(Salads.) - (The Golden Age Cook Book)

Put two ounces of butter in a saucepan over the fire with two

tablespoonfuls of milk. When this comes to a boil stir in four ounces of

flour; then add a cup of milk, let it cook, stirring all the time until

it no longer adheres to the pan, remove from the fire, let it cool and

then beat in three eggs, one at a time, two heaping tablespoonfuls of

grated Parmesan cheese, a saltspoonful of mace and a dash of salt. Set

it away to get cold, make it into small balls. Have a large saucepan of

boiling, salted water on the stove, drop the balls into it and let them

boil five minutes, take them out with a skimmer and drain well. Have

ready a cream sauce, put the balls in this, and when they are hot turn

into a baking dish, sprinkle with Parmesan cheese and bake until brown

in a quick oven.

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