1. Bring 2 cups of milk with 2 tablespoons butter to the boil.
2. Add 1 teaspoon salt and a pinch of nutmeg.
3. Add gradually 1 cup flour.
4. Mix it thoroughly with a wooden spoon.
5. Remove from the heat.
6. Add 2 tablespoons grated Parmesan cheese.
7. Bring a kettle of water to a boil.
8. Put the dough in a pastry bag with a tube with a 1/4- to 3/8 inch opening.
9. Force the dough through.
10. Cut it into 1/2 inch pieces to drop into the boiling water.
11. Boil the gnocchi slowly for 5 to 8 minutes or until firm.
12. Remove with a skimmer and dry on a towel.
13. Remove the stems and peel and slice 12 to 15 mushrooms.
14. Put them in a pan with 1 tablespoon butter.
15. Add little salt and a few drops of lemon juice.
16. Cook until the juice from the mushrooms cooks away.
17. Prepare 2 cups Mornay Sauce.
18. Put some sauce in the bottom of a timbale or deep baking dish.
19. Spread a layer of gnocchi over the sauce.
20. Then add a layer of cooked mushrooms.
21. Add more sauce and then a layer of the gnocchi.
22. Finally add the remaining mushrooms.
23. Cover generously with sauce because the gnocchi puffs up when it’s cooking.
24. Sprinkle with grated dry Swiss or Parmesan cheese.
25. Add a little melted butter.
26. Bake in a moderately hot oven (375ºF to 400ºF) for 20 to 25 minutes or until well browned.
27. Serve immediately because the puffed-up gnocchi will collapse once it cools down.

List of ingredients required:

• 2 cups milk.
• 2 tablespoons butter.
• 1 cup flour.
• Parmesan cheese.
• 12 to 15 mushrooms.
• Butter.
• Salt.
• Lemon juice.
• 2 cups Mornay sauce.
• Swiss cheese.

1. Cut 2 pounds tender beef into narrow strips 1/2 inch thick and 2 inches long.
2. Season generously with salt and pepper.
3. Let the meat stand for 2 hours in a cool place or in the refrigerator.
4. Make a roux by blending 2 tablespoons butter with 1 tablespoon flour over a gentle heat until the mixture bubble and is smooth.Gradually stir in 2 cups beef stock.
5. Cook until the mixture begins to thicken.
6. Boil for 2 minutes.
7. Stir in 2 teaspoons prepared mustard.
8. Stir in 4 tablespoons thick sour cream.. stirring constantly.
9. Simmer gently without boiling.
10. Brown the pieces of meat in 3 tablespoons butter.
11. Sauté 3 cups mushrooms and 1 onion (both firmly sliced), lightly in butter.
12. Cover the saucepan.
13. Put it over hot water for 20 minute.
14. Serve hot.

List of ingredient required:

• 2 pounds tender beef.
• Salt.
• Pepper.
• Butter.
• 1 tablespoon flour.
• 2 cups beef stock.
• 2 teaspoons prepared mustard.
• 4 tablespoons thick sour cream.
• 3 cup[s mushrooms, firmly sliced.
• 1 onion, firmly sliced.

1. Fry the bacon in butter for about 3minutes over moderate heat

2. Add the mushrooms and continue frying for another 2minutes

3. Season with salt and pepper

4. Spoon the mixture into 8 ramekin dishes and break an egg into each dish

5. Top with cream and sprinkle with a little freshly chopped chervil

6. Bake in the center of the preheated oven for about 10minutes or until the egg whites are just set

7. Cut the crust off the bread and slice it into narrow fingers

8. Deep-fry the bread slices in hot oil until they are crisp and golden

9. Serve two ramekins per person and serve the bread separately

List of ingredients required:

(serves 4 people)

Salt and black pepper
4 tablespoons double cream
8 eggs
8 thin rashers lean bacon
2 oz butter
4 oz finely chopped button mushrooms
Chervil
Oil for frying
4 slices white bread

The oven should be preheated at a temperature of 350F (177C/180C)