go to page 2

Appetizer main page

Artichoke pâté
Artichokes vinaigrette
Asparagus with parma ham and roasted pepper coulis
Asparagus mimosa
Asparagus hollandaise with ham
Asparagus with truffle broth
Baked carrot terrine
Beet, frizzled leek and gorgonzola crostini
Baked goat cheese with salad greens
Baked polenta with fontina, and gorgonzola
Brunch strata with crabmeat and asparagus
Calzones
Cheese beignets
Cheese croquettes
Cheese fondue
Croque madame
Croque monsieur
Eggplant caviar molds
Eggplant papeton
Eggplant and tomato terrine
Empanadas
Empanadas de mariscos
Frittata
Gnocchi a la parisienne

    go to page 2

Williams-Sonoma Home! Williams-Sonoma: Cooks' Network

GNOCCHI A LA PARISIENNE

Serves: 8 to 10

2 cups milk
4 ounces butter
2 cups all purpose flour
7 medium eggs
1/2 teaspoon salt
1/2 cup grated Swiss cheese

cream sauce:
4 tablespoons butter
4 tablespoons all purpose flour
4 cups milk
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon nutmeg
1 cup grated Swiss cheese

Boil the milk with the butter. Remove from fire then add the flour all at once stirring continuously.
Mix in the eggs one at the time. Stir in the salt and cheese.
Stuff the mixture in a pastry bag. Boil a pot of water. Squeeze the mixture over the water. As it comes out, cut into small pieces and drop in boiling water. Cook for 2 minutes over medium heat.
Transfer to cold water and drain when completely cold. At this time, you may freeze or refrigerate the little balls.
To make the cream sauce:
melt butter and flour in a saucepan. Add the milk and stir well with a whip over medium heat until thick.
Season with salt, cayenne and nutmeg. Spread the balls in a baking dish. Pour sauce over. Add cheese over. Brown in oven until golden brown and bubbly.


Help  Index

Note: All information on this site is subject to change.
Use of this site constitutes acceptance of our Legal Notice.
Please read our Privacy Policy.

Chef de Cuisine © 1999-2009 All rights reserved.