Aigrettes des Parmesan

Ingredients

• 2 oz. flour
• 1 oz. butter
• A little pepper, salt, and cayenne
• pint water
• 1 egg
• 2 oz. Parmesan cheese, grated

Method

1. 1

   Put the butter and flour into a saucepan, and when dissolved add the water; boil three minutes and beat it smooth, add the cheese and seasonings; lastly stir in the egg and beat thoroughly; drop this in rough pieces into some smoking-hot fat, and fry a light brown; drain, and serve on a folded serviette; garnish with parsley and serve at once.

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 51. The excerpt below is the record exactly as published.

AIGRETTES DES PARMESAN. 2 oz. flour 1 oz. butter A little pepper, salt, and cayenne Some fat for frying pint water 1 «“gg 2 oz. Parmesan cheese, grated Put the butter and flour into a saucepan, and when dissolved add the water; boil three minutes and beat it 107 smooth, add the cheese and seasonings ; lastly stir in the egg and beat thoroughly; drop this in rough pieces into some smoking-hot fat, and fry a light brown ; drain, and serve on a folded serviette ; garnish with parsley and serve at once. No. 245. CHEESE BALLS. oz. flour oz. butter Pepper, salt, cayenne, mustard 1 egg

Cook this with the app: pantry check, scaling, and the assistant.