lnut, flour them over well, let
them dry for half an hour, then drop them very carefully one by one
into boiling stock and when they float on the top take them out with a
perforated ladle, put them in a deep dish, dust them over with Parmesan
and pour good meat or game gravy over them.

No. 197. Gnocchi alla Romana

Ingredients: Semolina, butter, Parmesan, eggs, nutmeg, milk, cream.

Boil half a pint of milk in a saucepan, then add two ounces of butter,
four ounces of semolina, two tablespoonsful of grated Parmesan, the
yolks of three eggs, and a tiny pinch of nutmeg. Mix all well together,
then let it cool, and spread out the paste so that it is about the
thickness of a finger. Put a little butter and grated Parmesan and two
tablespoonsful of cream in a fireproof dish, cut out the semolina paste
with a small dariole mould and put it in the dish. Dust a little more
Parmesan over it, put it in the oven for five minutes and serve in the
dish.

No. 198. Gnocchi alla Lombarda

Ingredients: Potatoes, flour, salt, Parmesan and Gruyere cheese, butter,
milk, eggs.

Boil two or three big potatoes, and pass them through a hair sieve, mix
in two tablespoonsful of flour, an egg beaten up, and enough milk to
form a rather firm paste; stir until it is quite smooth. Roll it into
the shape of a German sausage, cut it into rounds about three quarters
of an inch thick, and put it into the larder to dry for about half an
hour. Then drop the gnocchi one by one into boiling salted water and
boil for ten minutes. Take them out with a slice, and put them in a
well-buttered fireproof dish, add butter between each layer, and strew
plenty of grated Parmesan and Cheddar over them. Put them in the oven
for ten minutes, brown the top with a salamander, and serve very hot.

No. 199. Frittata di Riso (Savoury Rice Pancake)

Ingredients: Rice, milk, salt, butter, cinnamon, eggs, Parmesan.

Boil quarter of a pound of rice in milk until it is quite soft and
pulpy, drain off the milk and add to the rice an ounce of butter, two
tablespoonsful of grated Parmesan, and a pinch of cinnamon, and when
it has got rather cold, the yolks of four eggs beaten up. Mix all well
together, and with this make a pancake with butter in a frying pan.

Omelettes And Other Egg Dishes

No. 200. Uova al Tartufi (Eggs with Truffles)

Ingredients: Eggs, butter, cream, truffles, Velute sauce, croutons.

Beat up six eggs, pass them throu