Gnocchi

Ingredients

• 1 lb. semolina
• | pt. milk
• | pt. water or 'white stock'
• Butter
• Grated cheese
• Salt
• Pepper
• 1 egg
• White bread-crumbs

Method

1. 1

   Put the milk and stock or water into a saucepan, and bring them to the boil.

2. 2

   Sprinkle in the semolina like rain, and stir a few minutes until smooth and thick.

3. 3

   Then add half the butter, and cook a few minutes longer, stirring all the time.

4. 4

   Remove from the fire, stir in the beaten egg and half the cheese.

5. 5

   Season with pepper and salt, spread on a greased plate, and let it stand until cold.

6. 6

   Cut into squares or form quenelle-shaped pieces, arrange in a greased dish, sprinkle with more cheese and small pieces of butter, coat with bread-crumbs and cheese mixed, and bake until browned.

7. 7

   Serve very hot.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 828. The excerpt below is the record exactly as published.

I lb. semolina. | pt. milk. | pt. water or 'white stock. Butter. Grated cheese. Salt. Pepper. 1 egg. White bread-crumbs. Put the milk and stock or water into a saucepan, and bring them to the boil. Sprinkle in the semolina like rain, and stir a few minutes until smooth and thick. Then add half the butter, and cook a few minutes longer, stirring all the time. Now remove the saucepan from the fire, and stir in the egg well beaten and half the cheese (Gruyere or Parmesan is the best). Season to taste with pepper and salt, and spread the mixture on a greased plate, and let it stand until cold. Now cut it into squares, or form it into quenelle-shaped pieces with a spoon, and arrange these in a greased and fireproof dish, sprinkling them with more 516 COOKERY FOR EVERY HOUSEHOLD cheese, and laying on some small pieces of butter. Then coat the top with bread-crumbs and cheese mixed, also some more butter, and bake in a good oven until nicely browned. Serve very hot. Note. — Sometimes a cupful of white or tomato sauce is poured over the gniocchi before the coating of bread-crumbs is put on. 2415. Golden Buck Make in the same way as Welsh Rarebit (Recipe 2440), and serve with one or two poached eggs on the top. Golden Buck 2416. Ham and Eggs with Tomatoes 4 or 5 eggs. 4 or 5 slices of ham. Salad oil. 2 or 3 tomatoes. 1 tea-sp. chopped onion. 1 dessert-sp. salad oil. A pinch of thyme. Salt. Pepper. 1 tea-sp. chopped parsley. First prepare the tomatoes. Peel them care- fully, cut them in two, squeeze out the seeds and watery part from the centre, and then cut the tomatoes themselves in rough pieces. Heat a dessert-spoonful salad oil or butter in a small saucepan, put in the chopped onion, and cook it slowly a few minutes, then add the prepared tomato, Ser, salt, and a pinch of powdered thyme. Cook reduced to a soft thick pulp, and add the chopped parsley at the last. Fry the eggs in salad oil until nicely browned, being careful to keep them of a uniform and compact shape. Lift them out of the pan as they are cooked and keep them warm. Have ready an equal number of thin slices of ham, and fry them lightly after the eggs. To Serve. — Arrange the ham and eggs alternately round a dish and put the tomato pulp in the centre. Note. — A little chopped pickle may be added to the tomato mixture if liked. 2417. Haricot Beans and Bacoa | lb. haricot beans. | Seasoning. \ lb. sliced bacon. ( Chopped parsley. Wash and soak the beans and cook them until tender, according to directions given in Recipe 613. When ready, drain as dry as possible. Cut the bacon in convenient-sized slices, fry it, and keep it hot. Then toss the beans in the bacon fat, season them with pepper and salt, and sprinkle with chopped parsley. Pile up the beans on a hot dish, and arrange the bacon round. 2418. Hominy Fritters Cooked hominy. I Seasoning. A little flour. | Egg and bread-crumbs. Take some cooked hominy or hominy porridge (see Recipe 1643), spread it out on a dish or baking tin, and let it stand until cold. Then cut it in rounds or finger-shaped pieces, coat these lightly with flour, then egg and bread-crumb them, and fry in boiling fat to a golden brown colour. Drain well and serve hot, piled up on a dish paper. These fritters may be made either sweet or savoury. If the former are wished, sweeten the hominy suffi- ciently, and add a little spice or flavouring before spreading it out to cool. Then sprinkle the fritters with sugar after frying. Jam or stewed fruit may be served separately. For savoury fritters, season the hominy well with pepper and salt and add a little grated cheese if wished. A little brown or tomato sauce may be served separately. 2419. Croustades of Kidney Make six pastry cases as directed in Recipe 2248, and, when baked, fill them with the same kidney mixture as for Kidney Toast (Recipe 1689). Sprinkle then with a little finely-chopped parsley or coralline pepper. 2420. Liver and Mushroom Toast J lb. calf’s liver, f- doz. mushrooms. 1 egg

Cook this with the app: pantry check, scaling, and the assistant.