Beignets de Fromage

Ingredients

• a sandwich loaf
• slices 1/4 inch thick
• cheese cream
• dip them in milk

Method

1. 1

   Cut from a sandwich loaf, slices 1/4 inch thick.

2. 2

   With the pastry cutter cut out round pieces 1 1/4 inch in diameter and dip them in milk.

3. 3

   Cover one side of the bread thickly with cheese cream; and lay another slice of bread on top.

4. 4

   Egg and bread-crumb these sandwiches and fry them in hot lard.

5. 5

   Serve hot on a napkin.

As published

This recipe was extracted from "Dainty dishes" (1903) by Adolphe Meyer, page 32. The excerpt below is the record exactly as published.

Beignets de Fromage — Cheese Fritters. Cut from a sandwich loaf, slices J4 inch thick. With the pastry cutter cut out round pieces i J^ inch in diam- eter and dip them in milk. Cover one side of the bread thickly with cheese cream

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