Cheese Biscuits

Ingredients

• 14 ozs. grated cheese
• 1 yolk of egg
• 3 ozs. flour
• 0.5 oz. butter
• A little water
• Salt, pepper, cayenne

Method

1. 1

   Sieve flour, rub in butter, add cheese and seasoning, bind with yolk and water to form a stiff paste.

2. 2

   Roll out thinly, prick, cut in rounds, place on greased tin, and bake in a moderate oven for 7-10 minutes.

Nutrition per serving

As published

This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 10. The excerpt below is the record exactly as published.

Cheese Biscuits (see Recipe No. 27) Mix the grated cheese, the chopped celery, 4 gill of the lhquid Aspic Jelly, and the seasonings. Half whip the cream and stir the cheese mixture into it. When beginning to thicken pour into six to eight small moulds. Turn out on to Cheese Biscuits. Decorate with coralline pepper, curled celery, and chopped Aspic Jelly. 27. HORS D’@UVRES AND SAVOURIES 19 Note.—The moulds may be lined with aspic and decorated with cress, chilli, or parsley. Alternatively a quarter inch layer of tomato and aspic may be run into the bottom of the moulds; for this use equal quantities of tomato purée and Aspic Jelly. The cheese and celery cream may be moulded on wet plates. When set coat with a thin layer of aspic.and cream, and when this is firm, stamp out in rounds, lay on Cheese Biscuits and decorate. SARDINE OR SHRIMP SAVOURIES. Three to five persons Aspic Jelly (Recipe No. 16) $ gill whipping cream 1 tablespoonful tomato purée 1 tablespoonful chopped sardines 4 teaspoonful piquant sauce or shrimps or prawns Cheese Biscuits (see below) A few drops carmine Chop, pound, and press the fish through a sieve. Add $ gill Aspic Jelly and the tomato purée. Whip the cream, stir the mixture into it, season to taste. Colour a pale pink and pour on to a wet plate. When firm, stamp out a size smaller than the biscuits. Place on the biscuits, decorate with rosettes of whipped cream or finely chopped Aspic Jelly, pistachios or tiny sprigs of fine cress. If sardine is used, to improve the appearance coat the savoury with a mixture of equal quantities of cream and Aspic Jelly coloured a pale pink. When firm, stamp out. The mixture can be poured into small moulds which have been lined with aspic and decorated. Turn out when set, serve on Cheese Biscuits and pipe chopped Aspic Jelly round. CHEESE BISCUITS 14 ozs. grated cheese 1 yolk of egg 3 ozs. flour 14 oz. butter A little water Salt, pepper, cayenne

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