FEBRUARY 



31 



3 or 4 spoonfuls of grated Parmesan cheese. Take 



a smaller saucepan of water with some salt in it. When 



the water is boiling, remove it to the edge of the fire. 



Then take two tablespoons, and fill one with the paste, 



flattening it with a knife warmed in warm water so as to 



form the paste into an oval shape; warm the other 



spoon, and push it under the quenelle to remove it from 



the first spoon ; then drop it into the boiling water. When 



all the quenelles are shaped in this way and thrown into 



the saucepan, put it on to the open fire, and let the 



quenelles poach for some minutes. As soon as they feel 



firm to the touch, remove the Gnocchi one by one with 



a strainer, and place them on a cloth till wanted. Make 



a B6chamel white sauce. Butter a souf96-dish, place 



the quenelles round the bottom, in a single row one 



beside the other, sprinkle this first row with a little 



grated Parmesan, and add on the top another layer 



of Gnocchis, laid on alternately to the others. Hide 



the Gnocchis entirely with the sauce B6chamel, dust 



them over with a little grated Gruyfere, sprinkle them 



lightly with some melted butter, and put them to bake 



in a slow oven tUl well browned without being burnt. 



Given about forty to forty-five minutes of baking, the 



Gnocchi should swell to twice their original size. Serve 



at once. 



Bechamel Sauce. — Cut into little squares the half of 

 a carrot and a small onion ; take a small saucepan, put 

 in a good bit of butter, add the vegetables, fry them 

 hghtly without letting them brown. This done, add a 

 good tablespoonful of flour, and let the flour cook quite 

 gently for several minutes on a moderate fire ; be es- 

 pecially careful that it does not stick or get coloured, 

 which would quite spoil its quahty. This done, let it 

 cool for a moment, then add little by httle one pint and 

 a half of boihng milk ; work and stir the sauce without 



