Onocchi a la Milanaise

Ingredients

• 14 cup each of cornstarch
• 14 cup each of flour
• 1/2 teaspoon each of salt
• 1/2 teaspoon each of paprika
• the rest of a pint of milk
• 1/2 cup of butter
• broken yolks of 2 eggs
• 5/2 cup or more of grated cheese

Method

1. 1

   Mix cornstarch, flour, salt, and paprika to a thin paste with milk.

2. 2

   Heat the rest of the milk in a double boiler.

3. 3

   When scalded, stir in the paste and cook until smooth and thick.

4. 4

   Add grated cheese, butter mixed with egg yolks, and stir until melted.

5. 5

   Turn into a buttered dish to make a paste about an inch thick.

6. 6

   When cold, cut into rounds, place in a buttered dish, pour cream sauce over, and sprinkle with cheese.

7. 7

   Serve very hot.

As published

This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 26. The excerpt below is the record exactly as published.

Onocchi a la Milanaise. Mix 14 cup each of cornstarch and flour, I/2 teaspoon each of salt and paprika to a thin paste with milk. Put the rest of a pint of milk over the fire in a double bojler. When the milk is scalded, stir in the paste and stir and cook until the mixture is smooth and thick; cover, and let cook 15 or 20 minutes. Add 5/2 cup or more of grated cheese, % cup of butter, beaten to a cream and mixed with the broken yolks of 2 eggs

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