Biscuit au Fromage

Ingredients

• 5 ounces of butter
• 10 egg yolks
• season with salt
• nutmeg
• red pepper
• 5 ounces of Parmesan cheese
• 8 ounces of flour

Method

1. 1

   Cream 5 ounces of butter with 10 egg yolks, season with salt, nutmeg and red pepper; add 5 ounces of Parmesan cheese, the froth of 10 egg-whites and (last) 8 ounces of flour.

2. 2

   Butter a baking sheet lightly, strew over some flour and with the pastry bag (fitted with a round tube) lay the above preparation on the baking sheet in the shape of small lady fingers.

3. 3

   Cook in a brisk oven and serve hot.

As published

This recipe was extracted from "Dainty dishes" (1903) by Adolphe Meyer, page 33. The excerpt below is the record exactly as published.

Biscuit au Fromage — ^Cheese Fingers. Cream 5 ounces of butter with 10 egg yolks, season with salt, nutmeg and red pepper; add 5 ounces of Parmesan cheese, the froth of 10 egg-whites and (last) 8 ounces of flour

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