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French

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France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 11 ingredients

  1. Bread crumbs
  2. a teaspoon of salt
  3. two beaten eggs
  4. Water
  5. Cut
  6. a cup of butter
  7. a cup of grated Parmesan
  8. a quarter cup each of flour
  9. three medium sized potatoes
  10. a cup of fine white cornmeal
  11. a pint of milk
Contains GlutenEggsMilk Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Scald a pint of milk in a double boiler and sprinkle into it a cup of fine white cornmeal or farina and a teaspoon of salt.
  2. Stir until smooth;
  3. then boil until it is thick.
  4. Pour into wet saucers to stiffen.
  5. Melt a little butter in an omelette pan, dust the galettes with flour and fry until brown, on both sides;
  6. then pile them on a hot plate.
  7. Serve with butter and syrup, heated together.
  8. 463.
  9. GNOCCHI, NO.
  10. 1— ITALIAN Scald a cup and a half of milk with a quarter of a cup of butter in a double boiler and stir in slowly a quarter cup each of flour and corn starch dissolved in a' little cold milk.
  11. Stir until the mixture is smooth and thick;
  12. then add salt to taste and cook for ten minutes.
  13. Cool slightly and beat in an tgg, and then another.
  14. Turn it into a greased pan to stiffen.
  15. Cut into squares or diamonds and arrange in a fireproof dish.
  16. Brush over with melted butter ;
  17. then sprinkle plentifully with grated cheese and fine crumbs and bake until brown.
  18. Half a cup of grated cheese can be added to the paste.
  19. 464.
  20. GNOCCHI, NO.
  21. 2— ITALIAN Boil three medium sized potatoes without peeling;
  22. then peel and mash.
  23. Add the same amount of stale bread crumbs, which have been soaked in milk and squeezed 4ry.
  24. Add two beaten eggs, a pinch of salt, a quarter of a cup of grated Parmesan and enough flour to make a paste stiff enough to roll out thin.
  25. Cut into strips the length of a finger, press each on the back of a grater;
  26. then drop into salted boiling water to cook for about fifteen minutes.
  27. Drain and arrange in rows on an earthen platter.
  28. Dot over with bits of butter, sprinkle with grated Parmesan and bake for a few moments before serving.

Plating

Cookware for this recipe

  • Frying pan
  • Saucepan
  • Chef's knife
  • Grater
  • Vegetable peeler
  • Wooden spoon
  • Spatula
  • Colander
  • Rolling pin
  • Pastry brush