out the cheese pastry given for cassolettes, etc.,,
about one-third of an inch thick, cuttmg this,
into three or four-inch strips, and baking these in
a good oven till delicately coloured. Another way
is to prepare the paste as in the preceding recipe
(but not rolling it out so thinly), baking it when cut
into strips ; or these strips may be egged and rolled
in crumbs or broken vermicelli and fried in plenty
of hot fat till crisp. If stored in air-tight tins, the
baked cheese straws will keep good for some time.
Some cooks twist every sixth stick or so into a ring,,
and when baked pass four or five of the straight
sticks through it, serving one of these little faggots
for each guest.
Cheese Balls (Meringues au Parmesan). — Whisk
the whites of two eggs to a froth, then stir in lightly
2oz. of grated Parmesan cheese (mind it is rather
dry), with salt and cayenne to taste. Shape this
mixture into balls the size of a marble, and drop
them into a panful of boiling fat. Fry for about five
minutes till crisp and of a golden colour, then drain
and serve dusted with grated cheese and cayenne.
Cheese Soufie. — Melt loz. of butter, stir into it
loz. of fine sifted flour, moisten this with a gill of
new milk or single cream, and let it boil together
till perfectly blended ; now mix in, off the fire, the
yolks of three eggs, a seasoning of salt, white
or black pepper, as you prefer it, and 2oz. to 3oz. of
grated and dry Parmesan✪ Cheese Souffle, beating each egg in well
before adding the next ; lastly, stir in the whites of
tlie eggs beaten to the stiffest possible froth, pour
the mixture into a buttered and papered souffle
■92
SALADS, SANDWICHES, &c.
mould, and bake for thirty minutes if cooked in one
tin, or ten to fifteen minutes if the above is divided
into little soufSe cases. If to the above mixture
you add a strong seasoning of coralline pepper, or
of the Hungarian 'paprika, with a drop or two of
Tabasco, the soufide becomes Souffle au paprika, or
a la diahle. Again, if to the above mixture you add
another egg, and a good tablespoonful of thick
cream, and steam the souffle very gently, it can be
turned out and served as Moiisse au fromage. But
in this case great care must be taken with the
steaming.
Cheese Aigrettes. — Put 2oz. of butter into a pan
with half a pint of water, and as soon as it boils up
dredge in 4oz. of fine flour ; stir it till it is a thick
smooth paste that leaves the sides of the pan quite
clean, then work in 2oz. of grated Parmesan and a
good dash of coralline pepper ; next mix in, olf the
fire, the yolks of two eggs, beating the first well in
before adding the second, and lastly stir in the very
stiffly whipped whites of the eggs✪ Cheese Aigrettes. Now turn it out
on a buttered plate to cool, and when cold fry it in
little rough lumjDS, This same paste can also be
forced out by means of a bag and pipe on to a
buttered baking tin, baked, and served as cheese
proftterolles, or used as a garnish for clear soup, if
small enough.
Cheese ci Artois. — Take the weight of two eggs in
bread-crumbs and cheese, and the weight of one in
butter, with some puff paste. Roll the paste out
very thin and halve it ; heat the butter in a
fielicately clean pan and beat into it the bread-
SAYOURIES.
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✪ Cheese ci Artois
Page 44 · 3 recipe records on this page
Presented as published in 1901. 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
out the cheese pastry given for cassolettes, etc., about one-third of an inch thick, cutting this into three or four-inch strips, and baking these in a good oven till delicately coloured. Another way is to prepare the paste as in the preceding recipe (but not rolling it out so thinly), baking it when cut into strips ; or these strips may be egged and rolled in crumbs or broken vermicelli and fried in plenty of hot fat till crisp. If stored in air-tight tins, the baked cheese straws will keep good for some time. Some cooks twist every sixth stick or so into a ring, and when baked pass four or five of the straight sticks through it, serving one of these little faggots for each guest.
Cheese Balls (Meringues au Parmesan). — Whisk the whites of two eggs to a froth, then stir in lightly 2oz. of grated Parmesan cheese (mind it is rather dry), with salt and cayenne to taste. Shape this mixture into balls the size of a marble, and drop them into a panful of boiling fat. Fry for about five minutes till crisp and of a golden colour, then drain and serve dusted with grated cheese and cayenne.
Cheese Soufflé. — Melt loz. of butter, stir into it loz. of fine sifted flour, moisten this with a gill of new milk or single cream, and let it boil together till perfectly blended ; now mix in, off the fire, the yolks of three eggs, a seasoning of salt, white or black pepper, as you prefer it, and 2oz. to 3oz. of grated and dry Parmesan, beating each egg in well before adding the next ; lastly, stir in the whites of tlie eggs beaten to the stiffest possible froth, pour the mixture into a buttered and papered souffle
■92
mould, and bake for thirty minutes if cooked in one tin, or ten to fifteen minutes if the above is divided into little soufflé cases. If to the above mixture you add a strong seasoning of coralline pepper, or of the Hungarian 'paprika, with a drop or two of Tabasco, the soufflé becomes Soufflé au paprika, or a la diahle. Again, if to the above mixture you add another egg, and a good tablespoonful of thick cream, and steam the soufflé very gently, it can be turned out and served as Mousse au fromage. But in this case great care must be taken with the steaming.
Cheese Aigrettes. — Put 2oz. of butter into a pan with half a pint of water, and as soon as it boils up dredge in 4oz. of fine flour ; stir it till it is a thick smooth paste that leaves the sides of the pan quite clean, then work in 2oz. of grated Parmesan and a good dash of coralline pepper ; next mix in, olf the fire, the yolks of two eggs, beating the first well in before adding the second, and lastly stir in the very stiffly whipped whites of the eggs. Now turn it out on a buttered plate to cool, and when cold fry it in little rough lumps, This same paste can also be forced out by means of a bag and pipe on to a buttered baking tin, baked, and served as cheese proftterolles, or used as a garnish for clear soup, if small enough.
Cheese à l'Artois. — Take the weight of two eggs in bread-crumbs and cheese, and the weight of one in butter, with some puff paste. Roll the paste out very thin and halve it ; heat the butter in a delicately clean pan and beat into it the bread-
9a
Records on this page
Cheese SouffleCheese AigrettesCheese ci Artois