2282—Gnochi de Pommes de Terre

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 No. 268, Gratins to form in a hot oven.