Cheese Aigrettes

Ingredients

• lb. butter
• ] lb. grated cheese
• 4 eggs
• 1 pint water
• i lb. flour
• a dust of cayenne
• pinch of salt and pepper

Method

1. 1

   Put the water and the butter into a pan.

2. 2

   Sift the flour, and when the water boils add the sifted flour and stir it round quickly until the mixture leaves the pan sides clean.

3. 3

   Then mix in the cheese, cayenne, pepper, and salt.

4. 4

   Remove the pan from the fire and then mix in the eggs one at a time.

5. 5

   Beat this thoroughly with a spoon until the mixture is quite smooth.

6. 6

   Turn this mixture out of the pan to cool a little, and then break it into lumps about the size of a walnut, and fry them in deep hot fat.

7. 7

   Serve either hot or cold, piled up neatly on a folded serviette.

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 99. The excerpt below is the record exactly as published.

lb. grated cheese $ lb. flour 2 yolks of eggs pinch of cayenne pepper 1 tablespoonful of milk or water Mix the cheese, flour and cayenne together. Mix together the yolks and milk (or water), and pour this into the flour mixture. Knead this into a firm dough, roll it out, and cut it into strips about the size of large match sticks. Put these on a baking sheet and bake them in a moderate oven for about five minutes. The Cheese Straws must not be allowed to brown when baking or they will have a bitter flavour. CHEESE AIGRETTES. \ lb. butter ]- lb. grated cheese 4 eggs 1 pint water i lb. flour a dust of cayenne pinch of salt and pepper

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