Cheese biscuits à la Saint-Denis

Ingredients

• Take a large handful of fine wheaten flour
• half a pound of cream curds
• five ounces of Brie cheese
• a pinch of salt
• add five ounces of melted butter
• sufficient Eggs to make a thick paste

Method

1. 1

   Pound in a mortar, add five ounces of melted butter, stir in sufficient eggs to make a thick paste, which roll very thin, and cut out into small round biscuits.

2. 2

   Bake in a quick oven, and serve hot.

Nutrition per serving

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 55. The excerpt below is the record exactly as published.

Cheese biscuits à la Saint-Denis, Soles à la Parisienne. Scrape and clean out your soles, cut off the heads and tails, and toss in a sautapan with suffcient fresh butter to cover them, sprinkle with chopped parsley, chives, salt and pepper : turn the fish, and when cooked, dish up covered with Italian sauce, | Cheese biscuits à la Saint-Denis. Take a large handful of fine wheaten flour, half à pound of cream curds, five ounces of Brie cheese, which has been care- fully scraped, and a pinch of salt, pound in a mortar, add five ounces of melted butter, stir in sufficient Eggs to make a thick paste

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