Cheese Aigrettes

Ingredients

• 1/2 pint cold Water
• 1 oz. Butter
• 1/4 lb. Flour
• 3 yolks of Eggs
• 2 whites of Eggs
• Cayenne
• Salt
• 1 1/2 ozs. Parmesan Cheese

Method

1. 1

   Let the water and butter boil, then add the flour and cook thoroughly.

2. 2

   Add the seasoning and beat in the eggs one at a time, then stir in 2 ozs. of cheese.

3. 3

   Drop a teaspoonful of this mixture into boiling fat, having sufficient fat to cover them.

4. 4

   Serve piled high on a dish with the rest of the grated cheese sprinkled over.

Nutrition per serving

As published

This recipe was extracted from Gas cookery (1885) by Helen Edden, page 35. The excerpt below is the record exactly as published.

1 oz. Butter, y oz. Flour, Salt, Cayenne, and 1 teaspoonful made Mustard. Method. — Boil the macaroni tender in water, then strain it and cut it in small pieces. Melt the butter in stewpan, add the flour and milk, and tomato puree and seasoning ; cook well, then stir in the macaroni and two ounces of cheese. Pour into 104 SALADS AND SAVOURIES. buttered cases, put rest of cheese on the top, and put in a hot oven to brown, or under the grill. Serve very hot. Euttereb Eggs. Ingredients.— 4 Eggs, i oz. Butter, i tablespoonful of Cream or Milk, Pepper and Salt, Toast. Method.— Put the butter in the omelet pan or small saucepan and turn on very little gas. Beat up the eggs, cream, and seasoning together, pour them into the butter and cook lightly, stirring continually. Serve very hot on toast. To vary this add when the eggs are cooked, asparagus tops, or kidneys, or shrimps, or anything tasty cooked and made hot in a little butter, and then mix with the eggs and serve very hot. Cbeese aigrettes. Ingredients. — y2 pint cold Water, i oz. Butter, X lb. Flour, 3 yolks of Eggs, 2 whites of Eggs, Cayenne, Salt, i'/z ozs. Parmesan Cheese. Method. — Let the water and butter boil, then add the flour and cook thoroughly. Add the seasoning and beat in the eggs one at a time, then stir in 2 ozs. of cheese. Drop a teaspoonful of this mixture into boiling fat, having sufficient fat to cover them. Serve piled high on a dish with the rest of the grated cheese sprinkled over. SALADS AND SAVOURIES. 105 Cbeese jfonbue. Ingredients. — X lb. Breadcrumbs or slices of Bread, X lb. Cheese, 2 ozs. Butter, 2 Eggs, X pint Milk, Mustard, Pepper, and Salt. Method. — Spread some thin slices of bread with butter, then cover them with thin slices of cheese. Sprinkle over them mustard, pepper, and salt ; lay them in a buttered pie dish. Now beat up the yolks of eggs in the milk and pour over ; let it bake about of an hour. Whip the whites of eggs stiffly and place on the top when baked ; return to the oven and lightly brown, sprinkling over it some grated cheese. Cbeese fritters. The whites of two eggs stiffly whipped ; add a little grated cheese and pepper. Mix lightly and fry in boiling fat, dropping in pieces about the size of a small walnut. Cbeese /Ibacavonl. Ingredients.— i oz. Butter, ]/z oz. Flour, X pint Milk, 1 tea- spoonful Mustard, Cayenne Pepper, Salt, X lb. Macaroni, 2 ozs. Parmesan Cheese.

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