as Petites fondues.
Ramequins are made of milk, flour, eggs, grated
Parmesan, etc., baked in paper cases.
a la Raymond are made with Gruyere cheese, and
are baked in small lumps.
a la Sefton, or aufeuilletage, are small shapes of
puff paste with grated Gruyere and Parmesan
cheese,
a la Genevoise — grated cheese with cream, baked
on slices of bread.
Salade au fromage is composed of beetroot and
202 MENUS MADE EASY.
celery with a cheese Mayonnaise sauce, gar-
nished with small salad and hard-boiled
egg-
Kluskis aufromage a la creme are little poached rolls
of a paste of cream cheese, butter, eggs, bread-
crumbs, etc. ; served with black-butter sauce.
Quenelles de Parmesan are cheese quenelles, served
with a cheese sauce.
Fritot, or Bcignets, defromage are cheese fritters.
Crepes defromage are very small cheese pancakes.
Eonds au Parmesan are fried rings of a cheese
batter.
Aigrettes au Parmesan are made of a light cheese
paste, fried in spoonfuls.
Canapes aufromage — dissolved Parmesan on round
slices of fried bread.
Croutes au fromage — grated cheese with butter,
breadcrumbs, yolks of eggs, etc., spread on
pieces of toast and browned.
Brioches aufromage are small cakes of brioche paste
with grated Parmesan and dice of Gruyere.
Petits choux aufromage are fried balls of " choux "
paste with cheese.
Eclairs au Parmesan are made of the same paste
baked in finger shaped pieces, and are filled
with savoury cream. They are sometimes
called Eclairs a la Palmerston. Filled with
anchovy cream, they are Eclairs aux anchois.
Creme defromage is a cheese cream or custard. It
is usually served as Petites cremes.
Petiies mousses defromage are a rich frothy cheese
SAVOURY ENTREMETS. 203
cream set in little moulds or served in cases.
They are sometimes iced.
Pctits pains de fromage are little cakes of flour,
butter and grated cheese.
Petits pates, or Bouchees, de fromage are very small
patties of puff pastry with cheese, filled with
small dice of cheese in cheese sauce. These
are often called Croustades a la Milanaise.
a la Napolitaine, little bits of macaroni are
substituted for the dice of cheese.
Petites caisses de fromage — toasted cheese served in
little cases.
Petits fleurs de fromage are cheese tartlets.
Tartelettes, or Talmouses, a la Sefton are tartlets of
a paste of grated Parmesan, flour, butter, etc.,
filled with a cheese custard.
Pailles au Parmesan are cheese straws.
a la Sefton are cheese straws of puff paste with
grated Parmesan.
Diablotins au Gruyere are little fried balls, the size
of chocolate drops, of a light paste with grated
cheese.
Balkttes de fromage are small balls of cheese paste,
breadcrumbed and fried.
Cannelons de fromage are little rolled wafers of
cheese pastry. They may be filled with
whipped cream.
Pyramides au Parmesan are made of whipped cream
with grated cheese piled on little cheese biscuits.
Covered with a savoury meringue they are
called Meringues de fromage.
204 MENUS MADE EASY.
Biscuits aufromage are cheese biscuits.
a la Diable are biscuits spread with cheese,
mustard, cayenne, etc., and grilled.
a la Eitsse — biscuits spread with chopped parsley ,
hard-boiled egg and anchovies, and ornamented
with the separate ingredients.
Talmouses a la Saint-Denys are biscuits of flour,
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as Petites fondues.
Ramequins are made of milk, flour, eggs, grated
Parmesan, etc., baked in paper cases.
a la Raymond are made with Gruyere cheese, and
are baked in small lumps.
a la Sefton, or aufeuilletage, are small shapes of
puff paste with grated Gruyere and Parmesan
cheese,
a la Genevoise — grated cheese with cream, baked
on slices of bread.
Salade au fromage is composed of beetroot and
202 MENUS MADE EASY.
celery with a cheese Mayonnaise sauce, gar-
nished with small salad and hard-boiled
egg-
Kluskis aufromage a la creme are little poached rolls
of a paste of cream cheese, butter, eggs, bread-
crumbs, etc. ; served with black-butter sauce.
Quenelles de Parmesan are cheese quenelles, served
with a cheese sauce.
Fritot, or Bcignets, defromage are cheese fritters.
Crepes defromage are very small cheese pancakes.
Eonds au Parmesan are fried rings of a cheese
batter.
Aigrettes au Parmesan are made of a light cheese
paste, fried in spoonfuls.
Canapes aufromage — dissolved Parmesan on round
slices of fried bread.
Croutes au fromage — grated cheese with butter,
breadcrumbs, yolks of eggs, etc., spread on
pieces of toast and browned.
Brioches aufromage are small cakes of brioche paste
with grated Parmesan and dice of Gruyere.
Petits choux aufromage are fried balls of " choux "
paste with cheese.
Eclairs au Parmesan are made of the same paste
baked in finger shaped pieces, and are filled
with savoury cream. They are sometimes
called Eclairs a la Palmerston. Filled with
anchovy cream, they are Eclairs aux anchois.
Creme defromage is a cheese cream or custard. It
is usually served as Petites cremes.
Petiies mousses defromage are a rich frothy cheese
SAVOURY ENTREMETS. 203
cream set in little moulds or served in cases.
They are sometimes iced.
Pctits pains de fromage are little cakes of flour,
butter and grated cheese.
Petits pates, or Bouchees, de fromage are very small
patties of puff pastry with cheese, filled with
small dice of cheese in cheese sauce. These
are often called Croustades a la Milanaise.
a la Napolitaine, little bits of macaroni are
substituted for the dice of cheese.
Petites caisses de fromage — toasted cheese served in
little cases.
Petits fleurs de fromage are cheese tartlets.
Tartelettes, or Talmouses, a la Sefton are tartlets of
a paste of grated Parmesan, flour, butter, etc.,
filled with a cheese custard.
Pailles au Parmesan are cheese straws.
a la Sefton are cheese straws of puff paste with
grated Parmesan.
Diablotins au Gruyere are little fried balls, the size
of chocolate drops, of a light paste with grated
cheese.
Balkttes de fromage are small balls of cheese paste,
breadcrumbed and fried.
Cannelons de fromage are little rolled wafers of
cheese pastry. They may be filled with
whipped cream.
Pyramides au Parmesan are made of whipped cream
with grated cheese piled on little cheese biscuits.
Covered with a savoury meringue they are
called Meringues de fromage.
204 MENUS MADE EASY.
Biscuits aufromage are cheese biscuits.
a la Diable are biscuits spread with cheese,
mustard, cayenne, etc., and grilled.
a la Eitsse — biscuits spread with chopped parsley ,
hard-boiled egg and anchovies, and ornamented
with the separate ingredients.
Talmouses a la Saint-Denys are biscuits of flour,