Put a gill of milk into a stew-pan, with two ounces of
butter; when boiling, stir in two spoonfuls of flour, and
keep stirring over the fire until the bottom of the pan is
dry, then add by degrees four eggs, half a pound of Gruyere
and half a pound of grated Parmesan cheese ; mix weU in,
season with pepper, salt, and cayenne✪ Cheese Imps rather highly; mould
the paste into little balls with the forefinger against the
side of the steAv-pan containing it ; drop them into hot
lard ; fry of a nice light brown, dress in a pyramid upon
a napkin, and serve very hot. Half of this quantity may,
of course, be made.
9. Cheese Straws.
Mix two ounces of grated Parmesan cheese, two ounces
of fresh butter, two ounces of finely-grated bread-crumbs,
and two ounces of flour, into a paste. Flavour the mixture
with cayenne, salt, and a very little pounded mace✪ Cheese Straws. Roll
this out rather thinly, cut it into fingers about four inches
lonsf and half an inch wide, bake them for a few minutes
in a quick oven, and serve cold. They should be piled
on a dish in transverse rows.
400 THE THOROUGH GOOD COOK.
10. Macaroni and Cheese Croquettes.
Put two quarts of water, with a little salt and a small
piece of butter, into a stew-pan, and when boiling add half
a pound of macaroni, which boil until tender, drain upon
a sieve, and when cold cut into pieces a quarter of an
inch in length, putting them into a stew-pan with half a pint
of Bechamel (p. 327), a little cayenne pepper, salt, and grated
nutmeg; let simmer a few minutes until rather thick, stir-
ring it gently occasionally; then add half a pound of grated
Parmesan and Gruyere cheese (or good common cheese
may be used), turn gently a few minutes longer over the
fire, take it off, stir in the yolks of four eggs✪ Macaroni and Cheese Croquettes quickly, stir
another minute over the fire to set the eggs, and pour it out
upon a dish. When it is quite cold, make it into shaped
pieces rather larger than walnuts, or into pieces, in the form
of pears, the thickness of your finger ; have three eggs
Avell beaten up on a plate; into this dip the croquettes,
roll them over, then throw them into a dish of bread-
crumbs, pat them gently with your knife, dip again into
Qgg and bread-crumbs, place them in a wire basket, and fry
in very hot lard,
11. Cheese Ramequins.
Put in a stew-pan a gill of water, to which add two
ounces of Gruyere and the same quantity of Parmesan
cheese grated, two ounces of butter, a little ca3-cnne pepper,
and salt if required ; set it upon the fire, and when boiling
stir in two or three spoonfuls of flour ; keep stirring over
the fire until the paste becomes dryish and the bottom of
the stew-pan quite white, then add three or four eggs by
degrees, until forming a paste ; butter a baking sheet well,
and lay the paste out in pieces upon it with a table-spoon,
making them long, and half the size of the bowl of the
spoon; egg over, and lay a small piece of Gruyere upon
CHEESE. 401
eacli ; put them into tlie oven about twenty minutes before
they are required; bake them a Kttle crisp, and serve very
hot, dressed in a pyramid upon a napkin.
12. Cheese and Eggs. ✪ Cheese and Eggs
Page 213 · 5 recipe records on this page
Presented as published in 1895. 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
Put a gill of milk into a stew-pan, with two ounces of butter; when boiling, stir in two spoonfuls of flour, and keep stirring over the fire until the bottom of the pan is dry, then add by degrees four eggs, half a pound of Gruyere and half a pound of grated Parmesan cheese ; mix weU in, season with pepper, salt, and cayenne rather highly; mould the paste into little balls with the forefinger against the side of the stew-pan containing it ; drop them into hot lard ; fry of a nice light brown, dress in a pyramid upon a napkin, and serve very hot. Half of this quantity may, of course, be made.
9. Cheese Straws.
Mix two ounces of grated Parmesan cheese, two ounces of fresh butter, two ounces of finely-grated bread-crumbs, and two ounces of flour, into a paste. Flavour the mixture with cayenne, salt, and a very little pounded mace. Roll this out rather thinly, cut it into fingers about four inches long and half an inch wide, bake them for a few minutes in a quick oven, and serve cold. They should be piled on a dish in transverse rows.
10. Macaroni and Cheese Croquettes.
Put two quarts of water, with a little salt and a small piece of butter, into a stew-pan, and when boiling add half a pound of macaroni, which boil until tender, drain upon a sieve, and when cold cut into pieces a quarter of an inch in length, putting them into a stew-pan with half a pint of Bechamel (p. 327), a little cayenne pepper, salt, and grated nutmeg; let simmer a few minutes until rather thick, stirring it gently occasionally; then add half a pound of grated Parmesan and Gruyere cheese (or good common cheese may be used), turn gently a few minutes longer over the fire, take it off, stir in the yolks of four eggs quickly, stir another minute over the fire to set the eggs, and pour it out upon a dish. When it is quite cold, make it into shaped pieces rather larger than walnuts, or into pieces, in the form of pears, the thickness of your finger ; have three eggs well beaten up on a plate; into this dip the croquettes, roll them over, then throw them into a dish of breadcrumbs, pat them gently with your knife, dip again into egg and bread-crumbs, place them in a wire basket, and fry in very hot lard,
11. Cheese Ramequins.
Put in a stew-pan a gill of water, to which add two ounces of Gruyere and the same quantity of Parmesan cheese grated, two ounces of butter, a little cayenne pepper, and salt if required ; set it upon the fire, and when boiling stir in two or three spoonfuls of flour ; keep stirring over the fire until the paste becomes dryish and the bottom of the stew-pan quite white, then add three or four eggs by degrees, until forming a paste ; butter a baking sheet well, and lay the paste out in pieces upon it with a table-spoon, making them long, and half the size of the bowl of the spoon; egg over, and lay a small piece of Gruyere upon
CHEESE. 401
eacli ; put them into tlie oven about twenty minutes before they are required; bake them a Kttle crisp, and serve very hot, dressed in a pyramid upon a napkin.
12. Cheese and Eggs.
Records on this page
Cheese ImpsCheese StrawsMacaroni and Cheese CroquettesCheese RamequinsCheese and Eggs