Gnochetti with Butter

Ingredients

• a pint of water
• two ounces of butter
• a teaspoonful of salt
• half a pound of semolina or ordinary sifted flour
• the yolks of four eggs
• three ounces of grated cheese
• the whites of the four eggs
• two ounces of butter
• two tablespoonfuls of good beef gravy

Method

1. 1

   Boil water with butter, salt, and pepper.

2. 2

   Gradually add semolina or flour, stirring until a solid paste forms.

3. 3

   Mix in egg yolks and cheese, then fold in whipped egg whites.

4. 4

   Shape into small balls, simmer in broth, layer with butter and cheese, and bake.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 28. The excerpt below is the record exactly as published.

GNOCHETTI WITH BUTTER. Put a pint of water into a stewpan on the fire with two ounces of butter, a teajspoonful of salt, and a pinch of pepper. When the contents boil draw the stewpan away from the fire, add gradually to it half a pound of semolina or ordinary sifted flour; stir the while with a wooden spoon till it has reached the consistency of a solid paste, 6o PRACTICAL HOUSEHOLD COOKERY. then add to it the yolks of four eggs, well beaten, together with three ounces of grated cheese ; mix these well with the paste by tossing it with the wooden spoon, then whisk the whites of the four eggs, already used, to a nice snowy froth, and mix it well with the paste ; turn this out of the stcwpan, flatten it on a slab, cut it in small equal dice, and roll these into the shape of small filberts. Meanwhile boil one quart of broth, drop the balls of gnochetti in it, and let them simmer for twenty minutes, then drain and dry them. Butter the inside of an entree dish, divide two ounces of butter into small balls ; put a layer of gnochetti and sprinkle a little grated cheese, a few pieces of butter, and two tablespoonf uls of good beef gravy

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