Cheese Aigrettes

Ingredients

• 30 ozs. fine Flour
• 10 oz. Butter
• 2 Eggs
• and 1 yolk
• 2 ozs. Parmesan Cheese
• 3 pt. Water
• Cayenne
• and Salt

Method

1. 1

   Mix all ingredients together and prepare as desired.

As published

This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 38. The excerpt below is the record exactly as published.

£pt. Water, inozs. Gelatine. ^pt. tarragon Vinegar, ipt. Sherry. i tablespoonful of Salt. 12 Peppercorns, i blade of Mace. A few Cloves. i clove of Garlic. i Schalot (used with the skin). A bunch of herbs — Thyme, Marjoram. 3 Bay leaves. A sprig of Parsley, i or 2 sticks of Celery, cut up. A little Turnip, Carrot, and Onion. The whites and shells of 2 Eggs. Peel of i Lemon and juice of 2. Put all the ingredients into a lined pan, whisk well, until nearly on the boil, and then draw to the side of the fire and partly cover and allow to settle while you prepare the strainer; then strain and allow to get cool and use as required. Mrs. Crack. Boiled Cheese. Put a small piece of butter, about the size of a marble, into a saucepan, and add together 2 table- spoonfuls of milk, i tablespoonful of breadcrumbs, £lb. of cheese, cut up into slices, a little pepper and salt, and boil all together for io or 15 minutes, stir- ring constantly. Pour it over hot buttered toast and serve very hot. 93 Mrs. Beale. IN AID OF THE FUND FOR THE REMOVAL OF Breakfast Dish. Boil 2 egg's 12 minutes and put into cold water. When cool remove the shells, dry with flour, cover each with sausage meat, egg and breadcrumbs. Fry in boiling fat till brown. Cut in halves and serve. Miss Macpherson. Cheese Aigrettes. < 30ZS. fine Flour. ioz. Butter. 2 Eggs and 1 yolk. 2ozs. Parmesan Cheese. - 3pt. Water. Cayenne and Salt

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