Cheese Tartlets. — Line two dozen tartlet-moulds with some ;
puff paste rolled out thin. Put in a saucepan 4 table-spoon-
fuls of gTated Parmesan Cheese, 1 table-spoonful of flour, ;
2oz. of butter, the yolks of six eggs, and 1 pinch of salt, and
stir this over a slow fire until the butter is melted ; then take
it off and let it cool. Whip the whites of four eggs, mix them
with the other, fill the tartlet-moulds with the mixture, stand
them on a baking-sheet, and bake in a slow oven. When done, j
take them out, sprinkle over the tops a little grated Parmesan
Cheese, and serve while hot.
Cheese Toasts. — (1) Cut 4oz. of old Cheese into very thin slices,
put these into a frying-pan with ^ teacupful of milk, a small
lump of butter, salt and pepper to taste, and stir well over
the fire until the Cheese is melted ; then add two well-beaten
eggs, and another | teacupful of milk, and cook for one minute.
Have ready some slices of hot toasted bread without crusts,
spread the mixture over them, and serve hot.
(2) Chop 4oz. of Gloucester Cheese, put it in a mortar
with 2oz. of butter, and pound to a smooth paste ; then
mix with it 2 teaspoonfuls of mixed mustard and f wineglass-
ful of sherry. Season to taste with salt, and add a small
quantity of powdered mace if liked. Cut six rounds of bread
about 3in. in diameter ; put a large lump of butter in a flat
stewpan, place it over the fire until the blue smoke rises,
then put in the rounds of bread, and fry them until a pale
golden colour. Drain the pieces of bread on paper for a
few minutes, then spread the above mixture over them ; lay
them on a baking-sheet and put into a brisk oven for seven
or eig-ht minutes. Garnish a hot dish with a folded table-
napkin or an ornamental dish-paper, arrange the toasts on it,
brighten them up with a few sprigs of parsley, and serve.
Cheese Trifles. — Mix together the beaten yolk of an egg, 1
table-spoonful of cream, loz. of grated Parmesan Cheese, and
a seasoning of cayenne✪ Cheese Trifles ; then whisk the white of the egg to a
stiff froth and beat it lightly in. Line some small patty-pans
with thin puff paste, put 1 table-spoonful of the mixture in
each, and bake in a quick oven for ten minutes.
Cream-Cheese Fritters. - Cut some cream Cheese into very
thin slices and mask them with apricot or other jam ; dip them
into batter flavoured with noyeau✪ Cream-Cheese Fritters, plung-e into boiling fat or
oil, fry, drain, and serve.
Cream Cheese with Marmalade. — Put 1 pint of cream into
a saucepan, place it over the fire until boiling, then take it
off and mix with it a few table-spoonfuls of any kind of
marmalade preferred, and a small quantity of finely-chopped,
candied lemon-peel. Leave the cream till nearly cold,
put a moderate amount of rennet✪ Cream Cheese with Marmalade in it, and turn into a
mould. When ready to serve, turn the Cheese on to a dish
and sift caster sugar over.
Page 264 · 5 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
Cheese Tartlets. — Line two dozen tartlet-moulds with some ; puff paste rolled out thin. Put in a saucepan 4 table-spoonfuls of gTated Parmesan Cheese, 1 table-spoonful of flour, ; 2oz. of butter, the yolks of six eggs, and 1 pinch of salt, and stir this over a slow fire until the butter is melted ; then take it off and let it cool. Whip the whites of four eggs, mix them with the other, fill the tartlet-moulds with the mixture, stand them on a baking-sheet, and bake in a slow oven. When done, j take them out, sprinkle over the tops a little grated Parmesan Cheese, and serve while hot.
Cheese Toasts. — (1) Cut 4oz. of old Cheese into very thin slices, put these into a frying-pan with ^ teacupful of milk, a small lump of butter, salt and pepper to taste, and stir well over the fire until the Cheese is melted ; then add two well-beaten eggs, and another | teacupful of milk, and cook for one minute. Have ready some slices of hot toasted bread without crusts, spread the mixture over them, and serve hot.
(2) Chop 4oz. of Gloucester Cheese, put it in a mortar with 2oz. of butter, and pound to a smooth paste ; then mix with it 2 teaspoonfuls of mixed mustard and f wineglassful of sherry. Season to taste with salt, and add a small quantity of powdered mace if liked. Cut six rounds of bread about 3in. in diameter ; put a large lump of butter in a flat stewpan, place it over the fire until the blue smoke rises, then put in the rounds of bread, and fry them until a pale golden colour. Drain the pieces of bread on paper for a few minutes, then spread the above mixture over them ; lay them on a baking-sheet and put into a brisk oven for seven or eight minutes. Garnish a hot dish with a folded tablenapkin or an ornamental dish-paper, arrange the toasts on it, brighten them up with a few sprigs of parsley, and serve.
Cheese Trifles. — Mix together the beaten yolk of an egg, 1 table-spoonful of cream, loz. of grated Parmesan Cheese, and a seasoning of cayenne ; then whisk the white of the egg to a stiff froth and beat it lightly in. Line some small patty-pans with thin puff paste, put 1 table-spoonful of the mixture in each, and bake in a quick oven for ten minutes.
Cream-Cheese Fritters. - Cut some cream Cheese into very thin slices and mask them with apricot or other jam ; dip them into batter flavoured with noyeau, plung-e into boiling fat or oil, fry, drain, and serve.
Cream Cheese with Marmalade. — Put 1 pint of cream into a saucepan, place it over the fire until boiling, then take it off and mix with it a few table-spoonfuls of any kind of marmalade preferred, and a small quantity of finely-chopped, candied lemon-peel. Leave the cream till nearly cold, put a moderate amount of rennet in it, and turn into a mould. When ready to serve, turn the Cheese on to a dish and sift caster sugar over.
Records on this page
Cheese TriflesCheese TartletsCheese ToastsCream-Cheese FrittersCream Cheese with Marmalade