Cheese Aigrettes

Ingredients

• 2oz. of butter
• half a pint of water
• 4oz. of fine flour
• 2oz. of grated Parmesan
• the yolks of two eggs
• the very stiffly whipped whites of the eggs
• a good dash of coralline pepper

Method

1. 1

   Put butter into a pan with water, and as soon as it boils, dredge in flour.

2. 2

   Stir until thick and smooth.

3. 3

   Work in Parmesan and coralline pepper.

4. 4

   Mix in yolks of eggs, then fold in whipped egg whites.

5. 5

   Cool on a buttered plate, then fry in lumps.

As published

This recipe was extracted from Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 44. The excerpt below is the record exactly as published.

Cheese Aigrettes. — Put 2oz. of butter into a pan with half a pint of water, and as soon as it boils up dredge in 4oz. of fine flour ; stir it till it is a thick smooth paste that leaves the sides of the pan quite clean, then work in 2oz. of grated Parmesan and a good dash of coralline pepper ; next mix in, olf the fire, the yolks of two eggs, beating the first well in before adding the second, and lastly stir in the very stiffly whipped whites of the eggs

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