Cheese D'Artois
From Recipes for high-class cookery, 1912
Recipe appears incomplete.
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
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Method
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As published
This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 31. The excerpt below is the record exactly as published.
1^ oz. Parmesan cheese. Cayenne and salt. Heat and sieve the flour. Bring the butter and water to the boil, add the flour, and beat until thick and smooth. Cool slightly, and add the eggs, cheese, and seasonings. Have a pan of fat just beginning to smoke, and drop the mixture into it in small teaspoonfuls. Fry a golden-brown colour, drain, and sprinkle a little grated cheese over. Serve very hot. Sieve the flour, rub in the butter, add the grated cheese, and mix all the dry ingredients ; CHEESE BISCUITS. 4 oz. flour. 2 oz. butter. 1 oz. grated Cheddar cheese. Pinch salt and cayenne. 1 oz. grated Parmesan cheese. A little beaten yolk. A little water. [ 148 ] bind with the yolk and water to form a stiff paste. Knead lightly, roll out thinly, prick well, and cut into rounds. Place on a greased tin, and bake in a quick oven for seven to ten minutes. CHEESE D’ARTOIS. Scraps of puff pastry. Cayenne and salt. 1^ oz. Parmesan cheese. A little beaten egg. 1 oz. butter
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