Cheese for Cornets

Ingredients

• 4oz. of fine flour
• 2oz. of butter
• a little salt
• a little coralline pepper
• one whole egg
• 1oz. of grated Parmesan cheese
• just enough milk

Method

1. 1

   Mix flour, butter, salt, and pepper.

2. 2

   Add egg and cheese, then enough milk to form a stiff paste.

3. 3

   Roll out, stamp out shapes, and bake until crisp.

As published

This recipe was extracted from Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 60. The excerpt below is the record exactly as published.

4oz. of fine flour, 14oz. of fresh buttery half an egg, a teaspoonful of lemon juice, a pinch of salt, and just enough water to bring it all to a smooth stiff paste. Anchovy. — Rub foz. of butter into 3oz. of fine flour, season with half a teaspoon ful of Burgess’s essence of anchovy, half an egg, a dust of cayenne, and a drop or two of carmine (to get the paste a pale pink), mix it all to a smooth, stiff paste, roll it out fairly thin, stamp it out in rounds or squares, j>ut these on a baking tin, prick them well with a fork, and bake fifteen to twenty minutes in a 124 SALADS, SANDWICHES, &c. moderate oven till crisp and dry, but mind they do not discolour. If to be used for cornets, use one whole egg instead of the half, and less water. Cheese, for Cornets. — Rub up together 4oz. -of fine flour, 2oz. of butter, a little salt and coralline pepper ; when thoroughly mixed, work in one whole ■egg, joz. of grated Parmesan cheese, and just enough milk

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