The encyclopædia of practical cookery

(6) Mix together 2oz. of finely-grated Cheese, 2oz. of flour, 2oz. of warmed butter, and a small quantity of cayenne pepper. Work the whole into a smooth paste, adding a little water, and roll it out thinly. Cut the paste into finger lengths, lay them on baking-sheets, and bake lightly. When cooked, arrange them on a folded napkin or an ornamental dish-paper, spread on a dish, and serve while hot. Cheese Brioches. — (1) Make this paste as for other brioches. Have ready some Swiss Cheese, cut it into dice, and throw these into the paste while it is still liquid. Bake it as other brioches are baked. (2) Mix with a brioche paste (which should be rather soft) lib. of Gruyere Cheese cut into small dice, Jib. of grated Parmesan Cheese, and 1 saltspoonful of cayenne pepper ; then shape it, egg over it, place in a buttered mould, and bake in a moderate oven for about two hours. Serve hot. Or it cau be cut into small pieces, made in different shapes, baked on a baking-sheet in a hot oven for about half-an-hour, and served very hot on a dish covered with a napkin. See Brioches. Cheese Canapes a la Journeaux. — Cut some pieces of bread Jin. thick, trim off the crusts, and then cut up lin. wide and 3in. long ; fry these a delicate brown in clarified butter, grate a little Cheese over them, sprinkle a little cayenne pepper and salt on the tops, and put them in the oven until •for details respecting Culinary Processes, Utensils , Sauces, <tc., referred to, see under their special heads. Cheese — continued. the Cheese has melted. Serve while hot. A fillet of anchovy shredded into two laid lengthwise on these Canapes are an improvement, and they may be eaten cold with salad a la Journeaux. They may also be garnished with finely-chopped fried parsley. See Fig. 427. Cheese Cream. — Put some cream and milk into a saucepan, using two-thirds more of the former than of the latter. Place them over the fire until hot, then put in a small quantity of rennet, cover the saucepan, and keep it in a warm place until the contents are curdled. Turn the curds into a perforated china mould, and leave them to drain for an hour or two. When ready, put the curds on a dish, strew caster sugar over them, and serve with cream. Cheese Custard. — Put 2oz. or 3oz. of finely-scraped Cheese into a basin, and beat it up with two eggs and 1 teacupful of milk. Pour the mixture into a well-buttered dish, place a few small lumps of butter on the top, bake for a few minutes, and serve. Cheese Fingers. — (1) Put 2oz. of grated Parmesan Cheese into a basin, and mix it up with 1 saltspoonful of cayenne and 1 pinch of salt. Poll out thin 4oz. of rich puff paste, spread the Cheese mixture over it, turn the paste over, and cut it into pieces about 3in. long and §in. wide. Put them on a buttered baking-sheet in a sharp oven, and bake for fifteen minutes ; take them out, dust over with more grated Parmesan Cheese, pile them on a dish, and serve very hot. Parmesan Cheese is the only Cheese that should be used. (2) To 3oz. of flour add 1 saltspoonful of baking-powder, mix it thoroughly with the flour, rub in 2oz. of butter, add 3oz. of grated Cheese, and salt and cayenne to taste. Mix all this to a stiff paste with a little milk, roll it out and cut into strips about 3in. long or a little longer, roll them