Douglas Fairbanks, Sr.'s Gnocchi a la Romaine

Douglas Fairbanks, Sr.'s Gnocchi a la Romaine

1 qt. milk
1/4 lb. butter
1 nutmeg (ground)
salt and pepper
6 oz. Cream of Wheat
2 egg yolks
1/2 lb. Swiss cheese (grated)

Combine one quart of milk with one-fourth pound of butter, melted, one nutmeg (ground) and salt and pepper. Let come to a boil, add six ounces of Cream of Wheat, and cook in a double boiler for an hour. Add two egg yolks and one-half pound of Swiss cheese (grated). Put in a flat pan, about one inch deep, and cool. Cut in round shapes and put in a buttered baking pan or dish. Cover with grated Swiss cheese and bake for fifteen minutes. Serve very hot.