Béchamel sauce, to which the remainder of the cheese has been added, and serve hot.
Time.—About 1 hour. Average Cost, 1s. 6d. to 2s. Sufficient for 5 or 6 persons. Seasonable at any time.
2975.—GNOCCHI AU GRATIN. (Russian Dish).
Ingredients.—½ a pint of water, 3 ozs. of flour (or 2 ozs. of florador), 2 ozs. of butter, 3 ozs. of grated cheese, 3 ozs. of chopped ham, 2 eggs, paprika pepper, salt, ½ a pint of Béchamel sauce (see Sauces, No. 177).
Method.—Put the water, butter, and a good pinch of salt into a stewpan; when boiling stir in the flour or florador, and work vigorously over the fire until it leaves the sides of the stewpan clear. Allow it to cool slightly, then beat in the eggs separately, and add the ham and 2 ozs. of cheese. Shape the mixture into quenelles (see Veal Quenelles), poach them for about 10 minutes in salted boiling water, and drain well. When cool, arrange them in a buttered gratin-dish, or any baking-dish that may be sent to table, pour over the Béchamel sauce, sprinkle on the remainder of the cheese, and season well with paprika pepper. Bake in a hot oven for about 10 minutes, and serve.
Time.—1 hour. Average Cost, 1s. Sufficient for 4 or 5 persons. Seasonable at any time.
2976.—ITALIAN RISOLETTI.
Ingredients.—Risotto (see Recipe No. 2977), meat mixture, egg, breadcrumbs, frying-fat.
Method.—Prepare the risotto as directed, and allow it to become cold. Have ready a meat mixture, prepared according to any of the recipes for rissoles, croquettes, etc. When cold, cover small portions of it with risotto, shaping them in the form of a ball or cork. Dip them in egg, coat with breadcrumbs, and fry them brown in hot fat. Drain well, pile on a hot dish, and serve garnished with fried parsley.
Time.—Altogether, 3 hours. Average Cost, 1s., exclusive of the meat mixture. Sufficient for 5 or 6 persons. Seasonable at any time.
2977.—ITALIAN RISOTTO.
Ingredients.—½ a lb. of Patna rice, 2 ozs. of butter, 2 ozs. of grated Parmesan cheese, 1 finely-chopped small onion, 1 pint of tomato sauce (see Sauces, No. 281), ½ a teaspoonful of saffron, salt and pepper, nutmeg.
Method.—Wash, drain, and dry the rice thoroughly in a clean cloth. Heat the butter in a stewpan, put in the onion, and when lightly browned add the rice, and shake the pan over the fire for about 10 minutes. Now sprinkle in the saffron, a good pinch of nutmeg, a level teaspoonful of salt, and ¼ a teaspoonful of pepper. Cover with stock, and cook
