Aiguilles au Parmesan

Ingredients

• 1 gill water
• 2 oz. flour
• 1 oz. butter
• 2 oz. grated Parmesan
• 2 eggs
• Cayenne pepper
• Salt

Method

1. 1

   Put the water, butter, and seasoning into a saucepan and bring them to the boil.

2. 2

   Sieve the flour, and add it, beating well until perfectly smooth.

3. 3

   Draw the pan to the side of the fire, and add the eggs, one at a time, and the Parmesan cheese.

4. 4

   Mix thoroughly, and turn the mixture on to a plate to cool; then rub it through a small colander into hot fat, and fry until brown and crisp.

5. 5

   Drain well, and serve very hot, sprinkled with cheese.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 809. The excerpt below is the record exactly as published.

Aiguilles au Parmesan 1 gill water. 2 oz. flour. i oz. butter. 2 oz. grated Parmesan. 2 eggs. Cayenne pepper. Salt. Put the water, butter, and seasoning into a sauce- pan and bring them to the boil. Sieve the flour, and add it, beating well until perfectly smooth. Draw the pan to the side of the fire, and add the eggs, one at a time, and the Parmesan cheese. Mix thoroughly, and turn the mixture on to a plate to cool ; then rub it through a small colander into hot fat, and fry until brown and crisp. Drain well, and serve very hot, sprinkled with cheese. 2327. Allumettes de Fromage Puff pastry. Parmesan cheese. Beaten egg. Take some puff pastry that has only had four rolls (see Recipe 1447), and give it two more rolls, sprinkling it well with finely grated Parmesan and rolling the cheese into it. Then roll it out into a strip 4 or 5 inches in width, and cut this strip across into finger-shaped pieces. Place these on a wetted baking tin, brush them over with beaten egg, sprinkle with more cheese, and bake in a good oven until nicely browned. Serve hot. 2328. Cheese d’ Artois (Fromage d’ Artois) 2 yolks of egg. 1 white of egg. 1 oz. butter

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