Old-style Dumplings Au Gratin
- 4 ½ oz all-purpose flour
- 4 ½ oz Groviera cheese
- 1 cup milk
- 5 oz butter
- 3 eggs
- crustless white bread
Put into a casserole the milk, 1/4 cup of butter and a pinch of salt, and as soon as it begins to boil, remove the casserole from the heat and add the flour in a constant rain, stirring well.
Put the casserole back over fairly high heat and mix until the mixture no longer sticks to the bottom or sides of the casserole, then, away from the heat, add, one at a time, the 3 beaten eggs and, lastly, 3 oz of grated Gruyère and the nutmeg.
Bring to the boil, in a fairly large casserole, abundant lightly salted water and cook the dumplings you have prepared in the form of quenelles with the aid of two spoons. Drop the dumplings into the water and continue until all the mixture is used up, lowering the heat so that the dumplings can cook, simmering, for 15 minutes.
Drain and put on a cloth. Before serving, butter and sprinkle with grated Gruyère the bottom of a deep oven-dish, put the dumplings on top in layers, sprinkling each layer with grated Gruyère mixed with breadcrumbs (half and half), pour on the melted butter and brown the top in the oven.