High-class cookery recipes

Two ounces of grated Parmesan cheese, one ounce of butter, half an ounce of flour, one gill of cold water, a tablespoonful of cream, and as much cayenne pepper as would cover the flat surface of a split pea. Put the butter and flour into a small stewpan, and mix them thoroughly, off the fire, with the back of a wooden spoon ; add a gill of SAVOTJBIES. cold water, and stir the sauce over the fire till it is thick and quite smooth, then add the cream, the cayenne, and a pinch of salt. When the cauliflower is done enough, take it up, place it on the dish in which it is to be served, and squeeze it gently together in a clean cloth, held with both hands. Stir half the cheese into the sauce, and then pour the sauce gently all over the flower ; sprinkle the remainder of the cheese over the top, and brown it as macaroni is browned. Serve it very hot. Cheese Aigrettes, Ingredients, Half a pint of cold Water. One ounce of Butter. Four ounces of Vienna Flour, sifted. Three ounces of Parmesan Cheese. Two whole Eggs and one Yolk. Cayenne and Salt to taste. Dry the flour in the oven and rub it through a sieve ; put the water and butter on to boil ; when boiling add the flour ; stir vigorously all the time on the fire until the panada leaves the sides of the pan quite clean. Eemove from the fire, and when slightly cooled add the eggs, one by one, the seasoning, and lastly the cheese; put on a plate to cool. Take a small piece of the mixture in a teaspoon, drop it into hot but not quite boiling fat, and fry a nice brown. Serve on a napkin, with grated Parmesan sprinkled over them. Cheese d'Artois. Ingredients. Yolks of two Eggs. White of one Egg. Two ounces of Butter. Three ounces of Parmesan Cheese, grated. Salt and Pepper. Three ounces of Puff-paste. Beat the eggs in a basin for a few minutes, melt the butter and stir it and the cheese to the eggs, and a little pepper and salt. EoU the paste out thinly, and cut it in half ; spread the cheese mixture over one half of the paste and lay the other half over it. Cut this out in rounds with a cutter ; brush over with egg, and bake in a quick oven for about ten minutes. Cheese Souffle. Ingredients. One ounce of Butter. Half an ounce of Flour. One teaspoonful of Mignonette Pepper, Salt, Pepper, and Cayenne. One gill of Milk. Three Eggs. Three ounces of Parmesan Cheese, grated. Fry the mignonette pepper in the butter for two or three minutes; then strain the butter into a stewpan ; add the flour, a teaspoonful of salt, half a teaspoonful of pepper, and a little cayenne, also the milk, and stir over the fire till it thickens. When a little cool, add, one at a time, two yolks of eggs ; beat this all well together and add the cheese; whip the three whites of eggs to a stiff froth, and stir in lightly to the cheese mixture. Pour into a pint souffle- tin, previously buttered and lined outside with buttered paper coming two inches above the tin, and bake in a quick oven from twenty to thirty minutes. To serve, take off the paper and fold a clean napkin round the tin ; but send it to table as quickly as possible, as it will fall as soon as it leaves the oven. Cheese Tartlets. Ingredients to make fourteen. One gill of White Sauce. Two ounces of Parmesan Cheese. Two Eggs. Cayenne and Salt.