Gnochi de Pommes de Terre

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

Cook two lbs.
of potatoes in the English way.
Drain them as soon as they are cooked, and work the purée, while it is very hot, with one and one-half oz.
of butter, two small eggs, two egg-yolks, one-third lb.
of flour, salt, pepper, and nutmeg.
Divide up this preparation into portions the size of walnuts;
roll them into balls;
press upon them lightly with a fork to give them a criss-cross pattern, and poach them in boiling water.
Drain them on a piece of linen;
dish them in layers, sprinkling some grated cheese between each layer;
sprinkle some grated cheese over the top surface;
bedew liberally with melted butter, and set the gratin to form in a hot oven.