Cheese Aigrettes

Ingredients

• 2 oz. flour
• 0.5 oz. butter
• 1 gill water
• 1 egg
• 1 yolk
• 1.5 oz. Parmesan cheese
• Cayenne
• salt

Method

1. 1

   Heat and sieve the flour.

2. 2

   Bring the butter and water to the boil, add the flour, and beat until thick and smooth.

3. 3

   Cool slightly, and add the eggs, cheese, and seasonings.

4. 4

   Have a pan of fat just beginning to smoke, and drop the mixture into it in small teaspoonfuls.

5. 5

   Fry a golden-brown colour, drain, and sprinkle a little grated cheese over.

6. 6

   Serve very hot.

Nutrition per serving

As published

This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 31. The excerpt below is the record exactly as published.

CHEESE AIGRETTES. ‘2 oz. flour. ^ oz. butter. 1 gill water. 1 egg- 1 yolk. 1^ oz. Parmesan cheese. Cayenne and salt. Heat and sieve the flour. Bring the butter and water to the boil, add the flour, and beat until thick and smooth. Cool slightly, and add the eggs, cheese, and seasonings. Have a pan of fat just beginning to smoke, and drop the mixture into it in small teaspoonfuls. Fry a golden-brown colour, drain, and sprinkle a little grated cheese over. Serve very hot. Sieve the flour, rub in the butter, add the grated cheese, and mix all the dry ingredients ; CHEESE BISCUITS. 4 oz. flour. 2 oz. butter. 1 oz. grated Cheddar cheese. Pinch salt and cayenne. 1 oz. grated Parmesan cheese. A little beaten yolk. A little water. [ 148 ] bind with the yolk and water to form a stiff paste. Knead lightly, roll out thinly, prick well, and cut into rounds. Place on a greased tin, and bake in a quick oven for seven to ten minutes. CHEESE D’ARTOIS. Scraps of puff pastry. Cayenne and salt. 1^ oz. Parmesan cheese. A little beaten egg. 1 oz. butter

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