The new century cookery book

1912. Diablotines a la Gruyere. — Line a dozen small dariole moulds with very thin ordinary paste ; boil up a gill of milk in a stewpan, add one ounce of butter, mix with half an ounce of cornflour, also three ounces of grated Gruyere cheese ; stir well over the fire, and mix with two beaten eggs, season with a little salt and highly with cayenne. Half fill the moulds with this preparation, put a small quantity of anchovy or bloater paste in the centre of each, cover with the remaining mixture, sprinkle the surface with grated cheese, bake in a moderate oven a light brown, turn out, and serve quickly on a folded napkin. 1913. Petites Marquises a la Suisse. — ^ lb. puff-paste trimmings, f pint milk, 1 oz. flour, 1 oz. butter, 1 bay-leaf, 1 small onion, 1 clove, salt, mignonnette pepper, parsley , 2 yolks of eggs, 2 oz. grated Gruyere cheese, 6 oz. choux paste (No. 36). Peel the onion, stick in the clove ; put this, the milk, bay-leaf, and a sprig of parsley in a small stewpan and boil for a few minutes ; melt the butter in another stewpan, stir in the flour, and cook for some minutes without letting the flour take colour ; moisten with the boiled milk ; stir until it boils. Add half an ounce of cheese, season to taste, and let simmer gently for ten minutes ; then strain through a pointed strainer, and add the yolks of eggs, mix well, and let cool. Roll out the paste, stamp out some rounds, and line six or eight bouchee, cup, or tartlet moulds ; prick the bottoms with a fork, put a tablespoonful of the prepared sauce into each, sprinkle with grated cheese ; upon this put a layer of choux paste, forced through a cornet or forcing-bag ; dredge the surface with grated cheese, and bake in a fairly hot oven for about ten minutes. Unmould, dish up on a folded napkin or lace-paper covered dish, and serve hot. 1914. i Batons Gruyere. — 4 oz. flour, 2 oz. butter, \ pint milk, 3 eggs, 1 oz. grated Parmesan cheese, 1 oz. Gruyere cheese. Sift the flour. Put about half an ounce of butter and the milk into a stewpan, add salt, pepper, cayenne, and grated nutmeg to taste. When it boils stir in the flour and work vigorously over the fire until the paste is smooth and leaves the sides and bottom of the pan clean. Let cool a little, then work in one by one the yolks of three eggs and the grated cheese. Whisk the whites to a stiff froth and incorporate also, together with the remainder of the butter, previously oiled. Pour the mixture into a well-buttered baking-sheet or saute-pan and sprinkle over with a layer of finely-shredded Gruyere cheese. Bake in a moderately heated oven, cut it into convenient oblong slices (baton shapes), and serve as hot as possible. 1915. Boules au Parmesan. — 6 oz. fine bread-crumbs, 6 oz. grated Parmesan cheese, 2 oz. fresh butter, 2 eggs, cayenne, panarette {red bread-crumbs), frying -fat. Mix the fresh bread-crumbs, grated cheese, and butter well together. Add a pinch of cayenne, beat up the eggs and add enough to form a paste. Shape this into balls about the size of walnuts, brush over with beaten egg, roll in red bread-crumbs, and fry in hot fat a nice colour, drain, dish up, and sprinkle with grated cheese and serve hot. 1916. Quenelles au Parmesan. — 4 oz. bread-crumbs, 6 oz. butter, a pint good stock, 8 oz. grated Parmesan cheese, 4 eggs, bechamel sauce {No. 202), grated nutmeg.