Attereaux a l’Imperiale

Ingredients

• 3 oz. semolina
• 1/2 pint milk
• 1 egg
• 2 yolks of eggs
• 1/2 lb. Gruyere cheese
• seasoning
• 1/2 oz. butter
• bread-crumbs
• frying-fat

Method

1. 1

   Boil milk with mace and bay-leaf, add butter and stir in semolina.

2. 2

   Cook while stirring for ten minutes, season, and add yolks and cheese.

3. 3

   Cool, shape, dip in egg and crumbs, fry until golden brown, and serve on toasted bread.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 519. The excerpt below is the record exactly as published.

ttereaux a l’ Iniperiale. — 3 oz. semolina or coarse- grained fiorador, % pint milk, 1 egg, 2 yolks of eggs, | lb. Gruyere cheese, seasoning , \ oz. butter, bread-crumbs, frying-fat. Put the milk in a stewpan, add a small blade of mace, 1 small bay-leaf, and the butter ; when it boils stir in the semolina or fiorador. Let it cook while stirring for about ten minutes, season with salt, pepper, nutmeg ; remove the mace and bay-leaf, add the two yolks of eggs and a tablespoonful of grated cheese. Stir over the fire until the liaison of egg is formed ; then turn out on a plate or dish and let cool. The cheese should be cut into quarter-inch thick slices and into rounds about three-quarters of an inch in diameter. When the mix- ture is cold stamp out some rounds the same size as the cheese ; fasten four rounds of the latter with alternate rounds of cheese (three) on to a skewer, and proceed thus until all the mixture and cheese are used up. Beat up the eggs, dip each wooden or steel skewer shape in the egg, cover with bread-crumbs, and fry in hot fat a golden brown. As soon as the frying is completed remove the shapes from the skewers, and fasten them on to silver-plated skewers, fix these on a round of toasted bread placed ready on a dish, and serve at once. 1927. Golden Such. — £ lb. Cheddar cheese, 1 oz. butter,

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