Method

Bring to a boil ½ glass each melted butter and milk. Immediately add 1 glass flour all at once, stirring briskly over a low fire. When the mixture is smooth and separates from a spoon, set it aside to cool. Beat in 3 eggs one by one and continue beating with a spatula until the dough becomes elastic. Place water on the stove to heat and, when it begins to boil, use a canvas pastry bag to press small, finger-length sticks of dough into the water and boil the sticks over a low fire. When they float, drain in a colander and rinse with cold water. Arrange the sticks in a buttered mold and cover with the following sauce: Mix 2 glasses milk or cream, 2 egg yolks, 2 spoons sugar, and 2 beaten egg whites. Pour this over the pastry and bake in the oven for 1 hour.

*These pastries sound like a sweet version of gnocchi made with pâté à choux and topped with a sweet cream sauce instead of a Mornay sauce with Parmesan cheese. (Luigi Carnacina’s Great Italian Cooking, 217.)

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