Douglas Fairbanks’

GNOCCKIS A LA ROMAINE

Combine 1 quart of milk, ¼ pound of butter, salt, pepper and ground nutmeg. Let come to a boil and add 6 ounces of cream of wheat. Cook in a double boiler for 1 hour. Add 2 egg yolks and ½ pound of grated Swiss cheese. Put in a flat pan about 1 inch deep and allow to cool. Cut in round shape and place in buttered baking dish. Cover with grated Swiss cheese and allow to bake for 15 minutes. Serve very hot.

— Douglas Fairbanks, Sr.