How To Make The Gnocquis

Put a pint of milk into a saucepan on the fire with two ounces of butter, salt, nutmeg and a pinch of cayenne pepper. At the first boil remove the saucepan and add to its contents sufficient flour to make a thin paste; dry this paste on a slow fire, stirring constantly until it no longer adheres to the pan, then remove it from the fire to allow the paste to cool off a little, and then incorporate into it seven or eight eggs. Pour this paste into a linen bag furnished with a socket having an opening of an eighth of an inch, boil some water in a saucepan, add to it a little salt, and force the paste through the socket in the form of strings into it in order to poach it, and when firm, drain them and range them in a vegetable dish, alternating layers of gnocquis with grated parmesan cheese, then brown the whole in the oven. Serve with a separate tureen full of consomme.