Cheese a la Italien

Ingredients

• 4 tablespoons cornstarch
• 2 tablespoons flour
• 1 pint milk
• 3 egg yolks
• 4 tablespoons butter
• 1 cup grated cheese

Method

1. 1

   Wet flour and cornstarch with milk, cook in a double boiler, add butter, yolks, and cheese.

2. 2

   Pour into a buttered tin, cut into rounds, sprinkle with cheese, and bake.

As published

This recipe was extracted from Left-overs made palatable (1902) by Isabel Gordon Curtis, page 51. The excerpt below is the record exactly as published.

Cheese a la Italien Lettuce Savory Omelet Toasted Cheese with Hot Cheese Crackers Eggs NEVER throw away scraps of cheese, no matter how hard or dry they are. Grate them and put it away in a bottle for seasoning or dishes au gratin. A few spoonfuls of cheese is a tasty addition to an endless variety of recipes. CHEESE STRAWS After, making a pie, gather all the scraps of crust together and roll again. Cut it into straws a fourth of an inch wide. Lay upon a baking sheet, leaving a space between each straw wide enough to run a lead pencil. Grate cheese fine, season with salt and paprika and scatter quite thickly over the straws. Put into the oven where the greatest heat will be at the top and bake until the crust is a fine, delicate brown. Allow the straws to cool, cut between each one and pile them on a plate, log cabin style. Serve with a salad. Left-Overs CHEESE OMELET Make an omelet after any ordinary recipe. Scatter it thickly when first put in the pan and after being folded with finely grated cheese. RICE WITH A CHEESE CRUST 2 cups cold boiled rice 1 cup milk 2 well-beaten eggs Pepper and salt to taste i cup grated cheese i tablespoon butter Put the rice in a double boiler and reheat it in the milk till smooth. If there are any lumps, beat them out with a whisk. Add the eggs and pepper and salt. Pour into a shallow baking pan, sprinkle the cheese lightly over the top, dot with morsels of butter, and Made Palatable 159 bake till the top is delicately brown. This makes a nice entree. CHEESE TOAST Cut slices of stale bread and trim off the crusts, Toast them delicately brown and soften by dipping int . hot salted water. Lay them neatly on a platter. Over them pour a cup of cream sauce, tomato sauce, brown sauce or gravy left from dinner, and sprinkle the top of each slice with grated cheese seasoned with pepper and salt. Dot it liberally with butter. Set the platter under the flame of a gas stove for five minutes. The cheese will brown delicately and form a delicious crust. This makes a nice luncheon dish. BAKED EGGS WITH CHEESE Butter small sauce dishes or shells with a brush and pour in each a teaspoon of cream. Drop in an egg carefully and sprinkle pepper, salt and a grating of cheese over it, with a morsel of butter on top of each. Let them bake in a moderate oven, where they will cook to a pearly film instead of growing hard. CHEESE RINGS 1 tablespoon butter 1 cup flour $ cup grated cheese i teaspoon salt i teaspoon baking powder $ cup water Cayenne Chop the butter into the flour. When it is as fine as meal, add the cheese, salt, baking powder, a dust of cayenne, and mix with water. Roll out very thin and cut with a doughnut cutter into rings. Bake till delicate brown in a moderate oven. 160 Left-Overs CHEESE A LA ITALIEN 4 tablespoons cornstarch 2 tablespoons flour I pint milk 3 egg y° lks . 4 tablespoons butter i cup grated cheese

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