Cheese Eclairs

Ingredients

• half a pint of water
• a heaping tablespoonful of butter
• eight rounded tablespoonfuls of flour
• four eggs
• a quarter of a pound of grated cheese
• a gill of milk
• half a teaspoonful of mustard
• a saltspoonful of white pepper
• a grain of cayenne
• the sixth part of a nutmeg grated
• two tablespoonfuls of flour very slightly browned in the oven
• two tablespoonfuls of butter

Method

1. 1

   Boil water and butter, stir in flour to form a ball.

2. 2

   Cool, then add eggs one at a time.

3. 3

   Drop onto a buttered tin and bake.

4. 4

   Fill with cheese mixture.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 72. The excerpt below is the record exactly as published.

CHEESE ECLAIRES. Of all the preparations of cheese these are the most delicate and popular, and once the "hand is in" their making will be found very simple j the batter also answers for cream puffs either filled with whipped or made cream, and is made by putting on to boil half a pint of water and a heaping tablespoonful of butter ; when boiling stir briskly with a spoon in the right hand, while 154 The Complete Cook Book. with the left eight rounded tablespoonfuls of flour (four ounces) is sprinkled in; it will soon form a ball which will leave the side of the saucepan; put this aside and when cold add four eggs, beating them in one at a time; when they are all in beat briskly for five minutes (watch the time). The mixture is now to remain in a warm place for half an hour and stirred occasionally ; it is then ready to be dropped, a tablespoonful at a time and two inches apart on a buttered tin, popped into a brisk but not scorching oven and baked about twenty min- utes ; when done they will b« puffed out and brown. When cold make an opening in the side and fill with the following mixture while hot. They may be shut up in a hot oven for a moment just before sending to table. For the filling have a quarter of a pound of grated cheese, a gill of milk in which is dissolved as much bi-carbonate of potash as will stand on a ten-cent piece, half a teaspoonful of mustard, a saltspoonful of white pepper, a grain of cayenne, the sixth part of a nutmeg grated, two tablespoonfuls of flour very slightly browned in the oven, two tablespoonfuls of butter

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