Beignets Souffles a la Parmesanne

Ingredients

• i pint of water
• 2 ounces of butter
• 5 ounces of sifted flour
• 2 ounces of grated Parmesan cheese
• 3 eggs
• season with salt
• cayenne
• nutmeg

Method

1. 1

   Put into a saucepan 1 pint of water with 2 ounces of butter.

2. 2

   When boiling, add 5 ounces of sifted flour, and stir over the fire until the paste detaches from the pan; add 2 ounces of grated Parmesan cheese, take from the fire and 5 minutes later add 3 eggs (one after the other); season with salt, cayenne and nutmeg.

3. 3

   Drop 1 dessertspoonful of this paste into hot lard and move it gently with the skimmer until of a nice color.

4. 4

   Serve hot on a napkin.

As published

This recipe was extracted from "Dainty dishes" (1903) by Adolphe Meyer, page 31. The excerpt below is the record exactly as published.

Beignets Souffles a la Parmesanne — Parmesan Cheese Fritters. Put into a saucepan i pint of water with 2 ounces of butter. When boiling, add 5 ounces of sifted flour, and stir over the fire until the paste detaches from the pan; add 2 ounces of grated Parmesan cheese, take from the fire and 5 minutes later add 3 eggs (one after the other) ; season with salt, cayenne and nutmeg

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