Bainequins

Ingredients

• one ounce of butter
• a quarter of a pint of water
• a pinch of salt
• a dust of black pepper
• two ounces of flour
• two ounces of grated Parmesan
• two eggs

Method

1. 1

   In a saucepan, combine butter, water, salt, and pepper; boil.

2. 2

   Add flour and stir for 4 minutes.

3. 3

   Mix in grated cheese and eggs one at a time.

4. 4

   Form lumps on a buttered baking sheet, brush with egg, bake, and serve hot.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 141. The excerpt below is the record exactly as published.

Bainequins," or little fondues of cheese, are invariably popular. They are not hard to make : I choose a simple recipe which runs ;_thuB : — Put one ounce of butter in a 2o0 CULINARY JOTTINGS FOR MADRAS. roomy sance-pan, with a quarter of a pint of water, a pinch of salt, and a dust of black pepper ; boil it, and add two ounces of flour. Stir over the fire for four minutes, and then m.ix with it two ounces of grated Parmesan, and two eggs

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