Required : One pint of milk. Four ounces of semolina. Salt and pepper to taste (if they agree). Two eggs.

One ounce of proteid food.

One teaspoonful each of Parmesan and Gruyere cheese.

Put the milk on to boil. When boiling sift into it by degrees four ounces of semolina, adding the salt and pepper to taste (if they agree). Stir over a slow fire for about fifteen minutes until the semolina is well cooked. Add the proteid food ; return to the saucepan and stir well for a few minutes. Then rinse out a large flat dish in cold water, pour the semolina mixture on to it, and flatten with a wet knife. When quite cold cut into rounds with a pastry-cutter, and arrange them, in a buttered fireproof dish. Prepare a white sauce, flavour it with a teaspoonful each of grated Parmesan and Gruyere cheese, pour it over the gnocchis, and place in the oven at once. Serve when the tops are nicely browned.