Baked Cheese Pudding'. — Beat well four eggs, and mix with
them loz. of butter melted to oil and 1 gill of cream, then add
and mix in 2 table-spoonfuls of sifted breadcrumbs and lib. of
grated Cheese✪ Cheese Pudding. Pour this mixture into a dish lined with puff
paste, and bake.
Boiled Cheese. — (1) Chop small Jib. of any mild Cheese, put it
into a basin with 1 teacupful of cream, and melt it in the oven
or over the fire ; then sprinkle in salt and pepper to taste, and
work in the yolk of an egg. Have ready a few small rounds
of toast✪ Boiled Cheese, put them at the bottom of cups or glasses, pour the
Cheese mixture over, and serve.
(2) Put J pint of beer into a small saucepan, chop Jib. of
Cheese and put it into the beer, and stir over the fire until
the Cheese is melted and it is on the point of boiling ; then
take it off at once, pour it over slices of buttered toast,
and serve while very hot.
(3) Put 4oz. of grated Cheese into a saucepan with J tea-
cupful of milk and a very small lump of butter. Stir the
mixture over the fire with a wooden spoon until boiling, then
move it to the side and stir in quickly one well-beaten egg.
Turn the mixture on to a hot dish, brown it under a sala-
mander, dust a small quantity of cayenne pepper over, and
serve.
Cake of Cheese. — Use about a quarter of a fat Brie Cheese,
chop it, then pound in a mortar ; pass the Cheese through a
fine wire sieve, and mix with it 2J breakfast-cupfuls of flour.
Slightly warm fib. of butter and work it in with the Cheese,
then mix in 2 or 3 table-spoonfuls of grated Gruyere Cheese
and six well-beaten eggs. Work all the ingredients well
together, roll the paste out, mould it into a flat cake, and
mark it with a knife in squares (see Fig. 426). Lay it on
a baking-tin and bake in a moderate oven. When nicely
browned, put the cake of Cheese on a hot dish, and serve.
Cheese Aigrettes. — Mix 3oz. of flour with J pint of water, put
it in a saucepan with 2oz. of butter, and let it boil a-quarter-
of-an-hour, stirring all the time. Take it off the fire, add the
yolks of three eggs, 3oz. of grated Cheese, a little cayenne
and salt✪ Cheese Aigrettes, and beat it thoroughly with a wooden spoon. Whisk
the whites of two eggs to a froth and add them to the mixture.
Put a little fat in a saucepan, and when not very hot drop the
paste in, a table-spoonful at a time. When they are brown,
servo while hot.
Cheese d’ Artois. — Beat the yolks of two and the white of one
egg for a few minutes, and then add 2oz. of melted butter, 3oz.
of grated Parmesan Cheese, and a little pepper and salt. Boll
about 3oz. of puff paste out rather thin, and cut it in halves ;
spread the Cheese over one half, and the other half over that.
Cut it in rounds, wet the edges to make the paste stick,
brush them over with beaten egg, and bake for ten minutes in
a quick oven.
Cheese — continued.
Page 254 · 3 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Baked Cheese Pudding. — Beat well four eggs, and mix with them loz. of butter melted to oil and 1 gill of cream, then add and mix in 2 table-spoonfuls of sifted breadcrumbs and lib. of grated Cheese. Pour this mixture into a dish lined with puff paste, and bake.
Boiled Cheese. — (1) Chop small Jib. of any mild Cheese, put it into a basin with 1 teacupful of cream, and melt it in the oven or over the fire ; then sprinkle in salt and pepper to taste, and work in the yolk of an egg. Have ready a few small rounds of toast, put them at the bottom of cups or glasses, pour the Cheese mixture over, and serve.
(2) Put J pint of beer into a small saucepan, chop Jib. of Cheese and put it into the beer, and stir over the fire until the Cheese is melted and it is on the point of boiling ; then take it off at once, pour it over slices of buttered toast, and serve while very hot.
(3) Put 4oz. of grated Cheese into a saucepan with J teacupful of milk and a very small lump of butter. Stir the mixture over the fire with a wooden spoon until boiling, then move it to the side and stir in quickly one well-beaten egg. Turn the mixture on to a hot dish, brown it under a salamander, dust a small quantity of cayenne pepper over, and serve.
Cake of Cheese. — Use about a quarter of a fat Brie Cheese, chop it, then pound in a mortar ; pass the Cheese through a fine wire sieve, and mix with it 2J breakfast-cupfuls of flour. Slightly warm fib. of butter and work it in with the Cheese, then mix in 2 or 3 table-spoonfuls of grated Gruyere Cheese and six well-beaten eggs. Work all the ingredients well together, roll the paste out, mould it into a flat cake, and
mark it with a knife in squares (see Fig. 426). Lay it on a baking-tin and bake in a moderate oven. When nicely browned, put the cake of Cheese on a hot dish, and serve.
Cheese Aigrettes. — Mix 3oz. of flour with J pint of water, put it in a saucepan with 2oz. of butter, and let it boil a quarter of an hour, stirring all the time. Take it off the fire, add the yolks of three eggs, 3oz. of grated Cheese, a little cayenne and salt, and beat it thoroughly with a wooden spoon. Whisk the whites of two eggs to a froth and add them to the mixture. Put a little fat in a saucepan, and when not very hot drop the paste in, a table-spoonful at a time. When they are brown, serve while hot.
Cheese d’ Artois. — Beat the yolks of two and the white of one egg for a few minutes, and then add 2oz. of melted butter, 3oz. of grated Parmesan Cheese, and a little pepper and salt. Roll about 3oz. of puff paste out rather thin, and cut it in halves ; spread the Cheese over one half, and the other half over that. Cut it in rounds, wet the edges to make the paste stick, brush them over with beaten egg, and bake for ten minutes in a quick oven.
Cheese — continued.
Records on this page
Cheese PuddingBoiled CheeseCheese Aigrettes