Biscotins an Fromage
From The new century cookery book, 1901
Serves 2
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 514. The excerpt below is the record exactly as published.
JBiscotins an Fromaf/e. — 2 ichole eggs, 3 yolks of eggs, gill milk, j gill cream, 2 oz. grated Gruyere cheese, 1 oz. grated Narmesan cheese, \ oz. butter, seasoning, ^ lb. choux paste. Beat up the eggs in a basin, add the milk and cream and half an ounce of grated cheese, and season with very little salt, white pepper, cayenne, and nutmeg. Fill ten to twelve small tartlet moulds (previously buttered) with this mixture, put them in a saute-pan containing a little boiling water, and cook in the oven for about fifteen minutes. Mix the choux paste with one ounce of grated cheese. Meanwhile roll out the choux paste and stamp out as many rounds as there are tartlets, and of similar size ; put them on a buttered baking-tin and bake a golden colour. Place them on a hot dish, dress the cooked custards on these croutes, sprinkle them freely with grated cheese, hold the dish under a red-hot salamander for a few minutes, and serve at once. 1909. JNiokes au Gratia (Gnocchi). — 2 oz. blotter, j pint water, 3 oz. flour or 2 oz. florador, 2 eggs, 3 oz. grated cheese, 3 oz. chopped ham, 1| gill bechamel sauce (No. 202), salt, and paprika pepper. Put the water and butter in the stewpan, add a pinch of salt, stir in when boiling the flour or florador, and work over the fire until it becomes perfectly smooth, like a pate a choux. Bemove the pan from the fire, let the paste cool a little, then add the eggs one at a time, and work in at the same time a handful of grated cheese and the ham roughly chopped. Divide the paste, shape it into little quenelle shapes on a floured board, put these into boiling water, and cook for a few minutes. Drain the quenelles on a sieve, let cool, and arrange them neatly on a buttered gratin dish. Cover with well-reduced 596 THE NEW CENTURY COOKERY BOOK bechamel sauce, sprinkle well with grated cheese, season with a good pinch of paprika, and bake in a hot oven for ten minutes. Stand the dish on a folded napkin and serve very hot. 1910. JBeignets a la Gruyere ( Cheese Fritters). — About % lb. choux paste (No. 36), 6 oz. Gruyere cheese, 1 egg, soft bread- crumbs, salt, Nepaul pepper, fat for frying . Cut the cheese into slices about a quarter of an inch thick, stamp out some ovals with a pastry-cutter, wipe each piece with a dry cloth, coat one side of each piece of cheese with choux paste, smooth over with a palette knife, beat up the eggs. Have ready a plateful of bread-crumbs, mix with them two saltspoonfuls of salt and a good pinch of Nepaul pepper. Dip the slices of cheese in the egg-crumb, let the coating get dry, then egg and crumb again. Let them stand for a few minutes, and then plunge them into hot fat, and fry until a golden colour. Drain, dish up on a folded napkin, and serve quickly. 1911. JPetites Croutes an Frontage. — White or brown bread, clarified fat or butter for f rying , 1 oz. fresh butter, 1 yolk of egg, 1 dessertspoonful cream or milk, 2 oz. grated Parmesan cheese, 1 oz. bread-crumbs, pepper, salt, and cayenne. Cut some slices of bread about half an inch thick, stamp out some rounds one and a quarter inch in diameter, mark the centre with a smaller cutter, and scoop out the centre to receive the filling. Pre- pare a mixture with the cream, egg-yolk, butter, cheese, and bread- crumbs, season to taste. Fry the hollowed croutes in hot fat a golden colour, drain, and fill with the cheese mixture ; heap up, and smooth the surface with the blade of a knife, put it in the oven for a few minutes, or hold under a hot salamander long enough to brown the top, and serve on a folded napkin. 1912. JDiablotines a la Gruyere. — Line a dozen small dariole moulds with very thin ordinary paste ; boil up a gill of milk in a stewpan, add one ounce of butter, mix with half an ounce of corn- flour, also three ounces of grated Gruyere cheese ; stir well over the fire, and mix with two beaten eggs, season with a little salt and highly with cayenne. Half fill the moulds with this preparation, put a small quantity of anchovy or bloater paste in the centre of each, cover with the remaining mixture, sprinkle the surface with grated cheese, bake in a moderate oven a light brown, turn out, and serve quickly on a folded napkin. 1913. Fetites Marquises a la Suisse. — ^ lb. puff-paste trimmings, f pint milk, 1 oz. flour, 1 oz. butter
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.