Reference > Farmer's Cookbook > ENTRÉES > Gnocchi à la Romana
  Farina Cakes with Jelly Queen Fritters  
CONTENTS · BIBLIOGRAPHIC RECORD

Gnocchi à la Romana

1/4 cup butter
1/2 teaspoon salt
1/4 cup flour
2 cups scalded milk
1/4 cup corn-starch
Yolks 2 eggs
3/4 cup grated cheese

Melt butter, and when bubbling, add flour, corn-starch, salt, and milk, gradually. Cook three minutes, stirring constantly. Add yolks of eggs slightly beaten, and one-half cup cheese. Pour into a buttered shallow pan, and cool. Turn on a board, cut in squares, diamonds, or strips. Place on a platter, sprinkle with remaining cheese, and brown in oven.


CONTENTS · BIBLIOGRAPHIC RECORD
  Farina Cakes with Jelly Queen Fritters  
 
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