Recipe For Cooking Gnocchi Au Gratin
From Practical Cooking And Serving by Janet McKenzie Hill, 1919. Section 406 of 825.
6 ounces (1 cup) of hominy or Indian meal. White sauce. Grated cheese. 4 cups of milk. 1/2 cup of cracker crumbs. 1 1/2 tablespoonfuls of butter. 3 tablespoonfuls of melted butter. 1 teaspoonful of salt.
Add the salt and butter to the boiling milk and sprinkle in the hominy or meal; stir and cook until the mixture becomes a stiff paste. With two teaspoons shape the mixture into quenelles, and poach these in gently boiling stock or water. Drain and arrange a layer on a buttered gratin dish, mask with white sauce and sprinkle with grated cheese; continue the layers until the materials are used, then cover with the crumbs mixed with the melted butter. Bake in a very hot oven about ten minutes. This dish is particularly good, if the quenelles be poached in chicken liquor, and the sauce afterward made with that liquor.