Practical gastronomy and culinary dictionary

Put the milk and butter in a stewpan ; when boiling, sprinkle in the florador, stir and boil gently for ten minutes, then add the grated cheese and a pinch of salt and pepper to taste. Spread the mixture on a flat dish. Roll out the nouille paste very thinly, cut it into even- sized pieces about an inch wide and three inches long. Spread the centre with a thick layer of the mixture, put a strip of ham or tongue in the middle of each, wet the edges a little and roll each piece neatly, so that the paste completely envelopes the mixture. Beat up the egg, brush over the cannelons, roll them in breadcrumbs ; when dry, egg and crumb again ; fry in hot fat or clarified butter, drain, and dish up on a napkin or lace paper ; garnish with parsley. 751. Biscuits au Parmesan (Cheese Biscuits). — 3 oz. flour, 2 oz. butter, 2 oz. grated Parmesan cheese, 2 yolks of eggs, 1 teaspoonful of lemon juice, a pinch of cayenne and salt ; whipped cream for garnish. Sift the flour and cayenne on to a board, rub in the butter, and mix with the grated cheese. Make a well in the centre, put in the yolks, lemon juice, and a tea- SAVOURIES AND BREAKFAST DISHES. 673 spoonful of water and work to a smooth stiff paste. Roll out the pastry very thinly, stamp out some small rounds, place on a floured bali;ing- sheet, prick them with a fork, and bake in a cool oven for a few minutes. Before serving, place a small quantity of whipped cream mixed with Parmesan and a pinch of cayenne, in the shape of a pyramid, in the centre of each biscuit. 752. Biscuits de Fromage a la Creme. — 3 oz. Vienna flour, 1 oz. Paisley flour, 4 oz. butter, 4 oz. Parmesan cheese (grated), ^ lemon, 2 yolks of eggs, ^ gill cream, salt, and cayenne pepper. Put the flour into a basin, mix with it about a quarter of a teaspoonful of salt, and a pinch of cayenne. Rub in the butter until quite smooth, then mix 3 oz. grated Parmesan cheese ; add the juice of half a lemon, the two yolks of eggs, and work into a stiff paste. If too short for rolling add a few drops of milk, but the less the better. Roll out the paste about ^ of an inch thick, stamp out some round shapes, place them on a baking- sheet, prick them with a fork, and bake for ten minutes in a cool oven. Whip the cream, add the remaining ounce of cheese and a pinch of cayenne, put a little pyramid in the centre of each biscuit by means of a forcing-bag or cornet, and serve cold on a folded napkin or dish-paper. 753. Amandes Salees.— Blanch and peel some whole almonds, spread them on a paper-covered board or baking-sheet, and bake to a golden colour. Dissolve a little gum arable in some water, just enough to thicken — ■ about ^ gill of water. Sprinkle the almonds whilst hot with this, shake well, and dust over with fine salt by means of a salt-dredger. Shake up the almonds from time to time until they are cool ; they will then be ready for serving. Salted almonds, the same as pistachios, filberts, or hazel nuts, which can be done in the same way, are dished up in fancy paper cases, and are handed round with the dessert. They should remain on the table during the whole of the dinner. 674 EECHERCHE COOKERY. 754. Aniandes a la Diable. — J lb. almonds, 1 oz. butter, ^ gill sweet oil, salt, cayenne pepper.