Cheese Biscuits, 1 (Biscuits au Fromage)

Ingredients

• 1 lb. flour
• 2 oz. butter
• 2 oz. grated Parmesan
• A squeeze of lemon juice
• 2 whites of eggs
• A little grated cheese
• Coralline pepper
• Salt
• 1 yolk of egg
• A little cold water

Method

1. 1

   Put the flour and grated Parmesan into a basin, and rub in the butter until free from lumps.

2. 2

   Season with cayenne pepper, salt, and a squeeze of lemon juice, and bind all together with the yolk of an egg beaten up with a little cold water.

3. 3

   Roll out the pastry rather thinly, cut it in finger-shaped strips, and bake in a moderate oven.

4. 4

   Beat up the whites of eggs to a stiff froth, and add to them a little grated cheese.

5. 5

   Spread this over the biscuits, sprinkle them with coralline pepper, and return them to the oven to dry and become lightly browned.

6. 6

   Serve the biscuits hot on a lace-edged paper.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 810. The excerpt below is the record exactly as published.

1 lb. flour. 2 oz. butter. 2 oz. grated Parmesan. Cayenne. Salt. A little cold water. 1 yolk of egg. Cheese Biscuits, 1 (Biscuits au Fromage) A squeeze of lemon juice. 2 whites of eggs. A little grated cheese. Coralline pepper. Put the flour and grated Parmesan into a basin, and rub in the butter until free from lumps. Season with cayenne pepper, salt, and a squeeze of lemon juice, and bind all together with the yolk of an egg beaten up with a little cold water. Roll out the pastry rather thinly, cut it in finger-shaped strips, and bake in a moderate oven. Beat up the whites of eggs to a stiff froth, and add to them a little grated cheese. Spread this over the biscuits, sprinkle them with coralline pepper, and return them to the oven to dry and become lightly browned. Serve the biscuits hot on a lace-edged paper. 2331. Cheese Biscuits, 2 (Biscuits au Fromage) Plain biscuits. I Some soft cheese. Butter. I Seasoning. Take any dry unsweetened biscuits, such as captain, Bath oh vers, or lunch biscuits, and butter them lightly on both sides. Then take some soft cheese, such as St. Ivel, and work into it a little made mustard and a few drops of tarragon vinegar or Worcester sauce. Spread this thickly on one side of the biscuits, sprinkle them with a little coralline pepper, and then brown or toast them in a quick oven. Serve the biscuits at once. 2332. 4 table-sps. cheese. 2 table-sps. crumbs. 1 oz. butter. Make some Cheese Croustades (Petites Croustades au Fromage) grated Seasoning. 1 egg. 2 table-sps. cream or bread- milk. 6 or 7 small croustades of bread. small croustades, not more than 2 inches in diameter (see Recipe 2246), and fry them HORS-D’CEUVRE AND SAVOURIES 505 until brown and crisp. Drain them well and keep them warm. Put the butter, milk, or cream and bread-crumbs into a small saucepan and bring them to the boil. Then add the cheese, yolk of egg and seasoning, and make all thoroughly hot, but do not boil again. Put some of this mixture into each croustade, cover with a little whipped white of egg, smoothing it over with a knife, and place the croustades in the oven for a minute or two or until lightly browned. Note. — The white of egg may be omitted. 2333. Cheese Fritters, 1 (Beignets au Fromage) Prepare the same mixture as for Aiguilles au Parmesan (Recipe 2326), but instead of rubbing it through a sieve drop it in small pieces in the Cheese Fritters boiling fat, and let them fry slowly until well puffed out and lightly browned. Drain and serve sprinkled with grated Parmesan. 2336. Cheese Ramequlns, 1 1 oz. flour. I 3 oz. grated cheese. 1 gill milk. 1 egg. | Seasoning. Mix the milk gradually with the flour, and beat the batter until smooth and light. Then add the egg and cheese, season to taste, and beat again. Half fill small greased ramequin cases with the mix- ture, and bake them in a good oven until brown and well risen. Serve as quickly as possible. 2337. Cheese Ramequins, 2 Make in the same way as Cheese Fondue (Recipe 2408), baking the mixture in small china dishes or paper case3 instead of one large dish. 2338. Cheese Rissoles (Creme Frites au Fromage) 1 oz. cornflour. 1 gill milk. 2 yolks of eggs. 1 dessert-sp. butter. 3 oz. grated cheese. Seasoning. Egg and bread-crumbs. Mix the cornflour slowly with the milk, turn the two into a saucepan, and stir them over the fire. Simmer slowly for a few minutes, then remove the saucepan from the fire, and mix in the cheese, yolks of eggs, and butter. Season with pepper, salt, and a little made mustard, and spread the mixture on a plate. When cool, form into balls, using a little flour, egg and bread-crumb them, and fry in boiling fat until nicely browned. Serve very hot on a dish paper and sprinkle with grated cheese. 2334. Cheese Fritters, 2 (Beignets au Parmesan) 2 oz. grated Parmesan

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