Gnocchi a la Romaine
From Luncheons, 1902
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Luncheons (1902) by Mary Ronald, page 41. The excerpt below is the record exactly as published.
GNOCCHI A LA ROMAINE Put two tablespoonfuls of butter in a saucepan ; when it is melted add four tablespoonfuls of flour, one half teaspoon- ful of salt, and a cupful of milk gradually. When it is well thickened add the beaten yolk of one egg and two table- NO. Bo. Clll.t5L Cl;<Jo LETTER. NO. 80. (JHEESE FATTIES. No. 87. <_;M_)CLII1 a I. ITALIKNM-:. NO, ay. G-NOL'CiU A LA 1 IiAN(,' AISi:. PUNCHES — FRUIT — CHEESE — DISHES 111 spoonfuls of grated cheese. Pour the mixture into a baking- dish, making a layer half or three quarters of an inch thick. Let it get cold. Sprinkle the top with grated cheese and put it in the oven to brown. Serve it hot. GNOCCHI A LA FRANQAISE Add to a quart of boiling milk four tablespoonfuls of fa- rina and half a teaspoonful of salt. Cook it about thirty minutes, or until soft. Turn it on to a dish, making a layer about half an inch thick. When it is cold and hardened cut it into sharp, triangular pieces. Arrange the pieces on a flat, round dish in a double circle as in illustration. Add to two tablespoonfuls of the hot boiled farina, one tablespoonful of butter, two tablespoonfuls of grated cheese, and a dash of paprika or red pepper. Pile this mixture in the center of the dish, filling the vacant space in the middle of the pieces of farina, and sprinkle it with grated cheese, not letting any cheese get on the farina. Place the dish in the oven to brown and serve at once. This dish is made to resemble a sunflower. Chaptee IX EIGHTH COURSE GAilE-SALADS-COLD SERVICE-CHEESE Quail, Bi-oiled Quail, Eoasted GAME Squabs SALADS Lettuce, Plain Lettuce Hearts Bouquet Salad, Lettuce and Nas- turtium or Watercress Bouquet Salad, Lettuce and Hard- boiled Egg Bouquet Salads, Illustrations Nos. 94, 95, 96, 97 Daisy Salad Salad of Asparagus Tips Salad of Articlioke Bottoms Salad of Vegetables Aspic of Vegetables Cucumber and Tomato Salad Tomato and Green Pepper Salad Turnip Cups with Celery Celery and Apple Salad Individual Apple Salad C^abbage Salad Mashed Potato Salad Shad Eoe Salad Chicken Salad Chestnut Salad Fruit Salad COLD SEEVICE Chicken Aspic Aspic of Pate de Foie Gras Chicken iWousse Liver Loaf or Cold Timbale Cold Cut Meats Glazed Tongue Boiled Ham Boned Ham Cold Fish, Garnished Jellied Cutlets Fish in the Garden Cold Halibut For Buffet LuiK'heons or Fourth Course Summer Sei-^'ice. CHEESE Cream Cheese with Bar-le-Due Cur- Gorgonzola rants Roquefort Camembert Etc. GAME QUAILS BROILED Split the quails down the back, and broil them for four minutes on each side. Spread them with butter, pepper, and salt. Serve them on toast. ftUAILS ROASTED Lay thin slices of salt pork over well-trussed birds. Bake them in a hot oven for fifteen to twenty minutes. Have in the baking-pan a little water, pepper, and salt, and baste the quails frequently. Serve on slices of toast moistened with drippings from the pan. SaUABS Cook the same as directed for quails. SALADS FRENCH DRESSING 3 tablespoonfuls of oil, 1 tablespoonful of vinegar, teaspoonful of salt. J teaspoonful of pepper. Mix the salt and pepper with the oil, then add slowly the vinegar, stirring all the time. It will become a little white and thickened. 115 116 LUNCHEONS MAYONNAISE DRESSING To the yolk of an egg add oil very slowly until the mix- ture becomes very thick, then add alternately vinegar and oil. Lastly add salt and pepper. The proportions are one cupful of oil to one yolk, one half teaspoonful of salt
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