Cheese D'Artois

Ingredients

• 1^ oz. Parmesan cheese
• 1 oz. butter
• A little beaten egg
• Cayenne
• salt
• Scraps of puff pastry

Method

1. 1

   Melt the butter, and add to it the grated cheese, seasonings, and enough egg to bind.

2. 2

   Roll out pastry into a square.

3. 3

   Cut it in two, and spread the mixture over one half.

4. 4

   Brush the other half with egg and lay it on top.

5. 5

   Prick well and cut out in fancy shapes, brush over with beaten egg, and bake on a greased tin in a hot oven till firm and brown.

6. 6

   Serve hot.

As published

This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 32. The excerpt below is the record exactly as published.

CHEESE D’ARTOIS. Scraps of puff pastry. Cayenne and salt. 1^ oz. Parmesan cheese. A little beaten egg. 1 oz. butter

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