High-class cookery recipes

Put the yolks of the eggs, the grated cheese, cayenne, and salt into the white sauce, and mix all well together ; whip the whites of the eggs to a stiff froth and stir them in also very lightly. Line fourteen patty-pans with rough puff-pastry, fill in with the cheese mixture, and bake for twenty minutes in a quick oven. Do not bang the ovendoor. Choux Marin au Parmesan Ingredients. One basket of Seakale. Three ounces of Parmesan, Two ounces of Butter. Seasoning. Wash the kale, cut it across and boil in salted water until tender. Then drain and place it on a greased dish in layers with grated cheese and seasoning between each. Sprinkle cheese over the top, pour some butter melted over all, and bake for about ten minutes or until slightly browned. Cold Cheese Souffle. Ingredients, One and a half ounces of Gruyere Cheese. One and a half ounces of Parmesan. Half a pint of Cream. One gill of Aspic Jelly. Cayenne and Mustard. Grate the Gruyere and Parmesan, whip the cream and stir in the cheese, season to taste with salt, cayenne, and made mustard, whisk the jelly and mix it in lightly; serve in Ramequin cases with a layer of aspic and a little grated cheese on the top. SAVOURIES. Cotelettes au Fromage. Ingredients. Quarter pound of grated Cheddar Cheese. Two ounces of Butter. Two Eggs. Mustard and Cayenne. Pound all together, make up in the shape of a cutlet and fry in hot fat. Serve with toast in strips. Garnish with tarragon. Creme au Parmesan en Caisses. Make a thick custard, season with pepper, salt, and cayenne. To one pint of custard add about three ounces of grated Parmesan cheese, and bake in cases. Croustades. Ingredients, Half a pound of Puff-paste. Quarter of a pound of Quenelle Meat. Quarter of a pound of Chicken Mixture, oi? Quarter of a pound of Oyster Mixture. Line some small plain moulds with puff-paste, fill them with raw rice to keep the paste in position, bake them a light brown, turn out the rice and the cases out of the mould and spread the inside of the cases with a thin layer of quenelle meat, N HIGH-CLASS COOKERY. fill the centre with chicken or oyster mixture, bake again a few minutes to cook the quenelle meat. Serve very hot on a folded serviette. Croutes a rAlsacienne. Ingredients, One tablespoonful of Cream. Twelve Oysters. One Tomato. One ounce of Butter. One ounce of Flour. One gill of Stock. One teaspoonful of chopped Shallots and Mushrooms. Pepper and Salt. A little Cayenne. A few drops of Lemon-juice. Some Croutes of Bread (about 6 or 8) ; or, Kounds of Pastry (lightly browned). Take the oysters, just cook them in their liquor, then strain them, take off the beards and cut each oyster into four pieces ; put the butter and flour into a stewpan, add the chopped shalots and mushrooms, and when these are well cooked stir in the tomato previously rubbed through a sieve, add the stock and oyster liquor, pepper, salt, cayenne and lemon juice, a tablespoonful of cream and then the pieces of oyster. Place a little of this mixture on each croute, and lay a fillet of anchovy across the top. Croutes a la Bernadotte. Ingredients. Three ounces of Anchovy Paste. One tablespoonful of good Sauce. One and a half Yolks of Eggs. One ounce of Butter. Six Capers. Some round Crotites (fried).