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Gnochi au Gratin

A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).

A historical recipe

A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Digitised by Project Gutenberg, eBook #71395 (https://www.gutenberg.org/ebooks/71395). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

France. Associated with France by the book is about French cookery (Cooking, French); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Prepare a “pâte à choux” after recipe No.
  2. 2374, from the following ingredients:—one pint of milk, a pinch of salt, and a little nutmeg, four oz.
  3. of butter, two-thirds lb.
  4. of flour, and six eggs.
  5. When the paste is ready, combine with it four oz.
  6. of grated Parmesan.
  7. Divide this paste into portions the size of walnuts;
  8. drop them into boiling, salted water, and poach them.
  9. As soon as the gnochi rise to the surface of the water, and seem resilient to the touch, drain them on a piece of linen.
  10. Coat the bottom of a gratin-dish with Mornay sauce;
  11. set the gnochi upon the latter;
  12. cover them with the same sauce;
  13. sprinkle with grated cheese and melted butter, and set the gratin to form in a moderate oven for from fifteen to twenty minutes.