Cheese and Egg Tartelette

Ingredients

• two ounces of Cheshire or mild dry cheese
• two tablespoonfuls of cream
• an ounce of butter
• a dessert-spoonful of made mustard
• half a saltspoonful of salt
• the same of Nepaul pepper
• two well-beaten eggs

Method

1. 1

   Grate cheese and mix with cream, butter, mustard, salt, pepper, and eggs until smooth.

2. 2

   Pour into buttered moulds and steam gently until set.

3. 3

   Serve on fried croftics, dusted with grated Parmesan.

As published

This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 9. The excerpt below is the record exactly as published.

two ounces of Cheshire or mild dry cheese ; mix with it in a basin two tablespoonfuls of cream, an ounce of butter, a dessert-spoonful of made %mlTtoasts. naustard, half a saltspoonful of salt, and the same of Nepaul pepper, finally adding two well-beaten eggs

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