Biscuits Au Fromage Pralines
From "Dainty dishes", 1903
Presented as published in 1903. 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 "Dainty dishes" (1903) by Adolphe Meyer, page 31. The excerpt below is the record exactly as published.
red pepper, and put away to get cold. When very cold and hard, shape into small, round, flat croquettes, dip in beaten eggs, roll in bread crumbs, and fry in hot lard. Serve on a napkin with fried parsley. 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. Drop I dessertspoonful of this paste into hot lard^ and move it gently with the skimmer until of a nice color. Serve hot on a napkin. Ramequins au Fromage — ^Cheese Ramekins. Prepare a paste (as for Parmesan cheese fritters) with the following ingredients: 2 gills of water, 2 ounces of butter, 4 ounces of flour, 3 eggs and 4 ounces of Parmesan cheese. When the paste is cold, put lumps on a buttered baking dish (using a tablespoon) ; brush over with beaten egg; besprinkle with finely diced Gruyere- cheese; bake in a medium oven and serve hot. 81 Beignets Souffles au Parmesan et Jambon — Par- mesan Cheese and Ham Fritters. Add to the Parmesan cheese fritter preparation i ounce of lean, cooked ham and cut in very smaU squares. 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; and lay another slice of bread on top. Egg and bread-crumb these sandwiches and fry them in hot lard. Serve hot on a napkin. Beignets a la Napolitaine — Neapolitan Fritters. Pour into 3 pints of boiling chicken broth, 4 ounces of farina and boil for i hour over a slow fire ; season and before putting it away to cool incorporate 2 ounces of butter and an equal amount of grated Parmesan cheese. When thoroughly cold, cut out round pieces ij4 inch in diameter and J4 inch in thickness. Put some Cheese Croquette preparation on half of the slices and cover with the other hstlf of the slices. Dip in beaten eggs, roll in bread crumbs, and fry in hot lard. Beignets de Fromage a la Suisse — Cheese Frit- ters, Swiss Fashion. Mix (in a bowl) 8 ounces of freshly made bread crumbs with 6 ounces of grated Swiss cheese; add 4 ounces of butter and 4 egg yolks; season with red pepper and a pinch of grated nutmeg and allow to get thoroughly cold. Shape from this preparation small round flat pieces; egg and bread-crumb them and fry in hot lard. Serve hot. Canapes a la Bernoise — Canapes, Bernese Fashion. Have ready some small square pieces of buttered toast; cover them with finely chopped ham (mixed S2 v. with a little cream sauce), and lay on top a thin ^lice of Swiss cheese. Bake in a brisk oven and serve very hot. Canapes a la Baloise — Canapes, Bale Fashion. Proceed as directed in the previous receipt, but cover the toast with a thick puree of onions (Soubise) instead of ham, and lay the cheese on top of this. Creme Frite au Fromage — Cheese Cream Fritters. Put lo ounces of rice flour into a pan ; dilute with I quart of milk and add 5 ounces of grated Parmesan cheese, 8 egg yolks and 2 ounces of butter. Set on the fire and stir vigorously until it boils, season with salt and red pepper and add 5 ounces of Swiss cheese. Put away in a lightly oiled flat vessel and when very cold cut in small suitable pieces — either square, round or lozenge shaped; egg and bread-crumb these and fry in hot lard. Note, — To facilitate proceedings, the cheese prepa- ration may be put to cool in small, round, flat and lightly oiled moulds. Croquettes de Fromage — Cheese Croquettes. Reduce i pint of Cream sauce to good consistency and bind with 2 egg yolks. When lukewarm, add 4 ounces of grated Parmesan cheese and the same amount of Gruyere cheese cut in small squares, season with paprika and put in a cool place. When cold, shape into small croquettes, egg and bread-crumb them and fry in hot lard. Cromesquis de Fromage — Cheese Cromesquis. Prepare some unsweetened French pancakes, cut in strips 2 inches wide and 3 inches long and fill them with the same preparation as for Cheese Croquettes. Dip in frying batter and fry in very hot lard. GiMBLETTES AU FrOMAGE — ChEESE GiMBLETS. Put on the pastry board 4 ounces es^ch of flour and grated Parmesan or Swiss cheese. Season with salt, 83 nutmeg and red peper and incorporate 3 ounces of butter and a half gill of cream. Allow to stand for 15 minutes, then roll out the paste to J4 inch in thickness. Cut out round pieies with the channeled pastry cutter, lay them on a baking sheet, brush over with beaten eggs and bake in a moderate oven. Serve hot. GiMBLETTES AU FrOMAGE A LA CrEME — ChEESE Cream Gimblets. Proceed as in previous receipt, except to roll the paste thinner. Cover ona side of the cakes with cheese cream and lay another cake on top. Failles au Fromage — Cheese Straws. Prepare the same paste as for Cheese Gimblets, roll out to }i inch in thickness; cut bands 3 to 4 inches wide and these again into fine straw-like strips. Place the strips on a baking sheet and bake in a brisk oven. Paillettes au Diable — Small Straws^ Deviled. Put on the pastry board 4 ounces, each, of flour and grated Parmesan cheese ; add 2 ounces of butter, 3 egg yolks, 2 tablespoonfuls of thick cream, some salt and V plenty of cayenne pepper. Work all this to a paste and allow to rest for 15 minutes. Then roll out the paste to % of an inch in thickness, cut into bands 2 inches wide and then into fine strips and allow to dry well. A few minutes before serving, place in a frying basket and plunge into smoking hot lard and fry to a golden color. Serve on a folded napkin. 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. Butter a baking sheet lightly, strew over some flour and with the pastry bag (fitted with a round tube) 84 lay the above preparation on the baking sheet in the shape of small lady fingers. Cook in a brisk oven and serve hot. BisQuiTs Au Fromage^ Pralines — Cheese Biscuits WITH Almonds. Proceed as in the previous receipt but lay a buttered paper over the baking sheet and pour the prepar;aition over it. Besprinkle with chopped almonds and bake in a hot oven. When baked, allow to get cold; then remove the paper and cut the biscuits into suitable shapes and pieces. Souffles au Parmesan — Parmesan Cheese Souffles. Dilute 2 ounces of flour with i pint of milk and I gill of cream, season with salt,, nutmeg
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Cook this with the app: pantry check, scaling, and the assistant.