Cheese Fingers

Ingredients

• one cupful of grated stale cheese
• one-fourth of a teaspoonful of cayenne
• half a teaspoonful of salt
• one egg
• some trimmings of puff paste

Method

1. 1

   Beat the egg well.

2. 2

   Roll the paste very thin, cut into strips about four inches long and less than half an inch wide.

3. 3

   Mix the salt and pepper with the cheese.

4. 4

   Strew the strips of paste with this mixture, double the paste lengthwise, pinch the edges, and bake in a quick oven for twelve minutes.

5. 5

   Wash over with the beaten egg and sprinkle with cheese.

6. 6

   Return to the oven for about two minutes to melt the cheese.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 212. The excerpt below is the record exactly as published.

half a teaspoonful of salt, one- fifth of a teaspoonful of cayenne, and two table-spoon- fuls of milk, Spread the mixture lightly upon half a CHEESE DISHES. 405 dozen soda-biscuit, and toast over a hot fire. Serve immediately. If objection be made to the use of oil, substitute a table-spoonful of melted butter. Only a delicate flavor is given to the biscuit by the ingredients named ; and if a strong taste be desired, double the quantity of mate rials for the mixture. Cheese Fingers. There will be required for these fingers some trim- mings of puff paste, one cupful of grated stale cheese, one-fourth of a teaspoonful of cayenne, half a teaspoon- ful of salt, and one egg

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