To-day's Recipe AN ITALIAN RECIPE— Gnocchi a la Romana
Take a quart of milk and bring to the boil.; add a small piece of butter, salt pud a very small piece of grated nutmeg. When boiled whip' into this Üb. semolina and cook slowly for 20 minutes. Thou add 2oz. grated cheese and 2 yolks of egg. Spread the mixture ou to a wide tray, about J inch thickness. When cold cut with a mould shape (about the size of a penny), put on a plate, cover with grated cheese apd a little butter, and bake in the oven. Serve. This dish is both unusual and delicious, and fresh tomato may be eaten wltli it. z ■
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Bibliographic details
Dominion, Volume 29, Issue 134, 2 March 1936, Page 4
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116To-day's Recipe AN ITALIAN RECIPE— Gnocchi a la Romana Dominion, Volume 29, Issue 134, 2 March 1936, Page 4
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