Cheese Pastry

Ingredients

• Half an ounce of Naples macaroni
• half an ounce of grated Parmesan cheese
• half an ounce of English or American cheese
• the yolk of one egg
• a pint of milk
• a tablespoonful of cream
• two ounces of butter
• two ounces of flour
• mustard
• pepper

Method

1. 1

   Stew the macaroni in the milk until quite soft, pass it through a wire sieve, and then mix with it the grated cheese, a little mustard and cayenne-pepper, the yolk of an egg, and the cream.

2. 2

   Make the pastry of the butter and flour, and roll it into a square the sixth of an inch thick; place it on a baking-sheet, and bake.

3. 3

   When this is done, take it from the oven, spread the cheese-paste over it, and put it back in the oven for three minutes just to give it time to heat through and to set the egg.

4. 4

   Cut it into strips three-quarters of an inch wide, and three inches long.

5. 5

   Serve very hot; garnish with chopped olives.

As published

This recipe was extracted from Soups, savouries, sweets, with a chapter on breads (1889) by Practical housewife, page 24. The excerpt below is the record exactly as published.

Half an ounce of Naples macaroni, half * The dame brings forth^ in complimental moody To grace the lad, her weel-hained kebbtuk felly And aft he's pressed^ and aft he ca*s it gude,* Burns. 104 SAVOURIES. * Then an egg for your supper^ imth lettuces white.* Leigh Hunt. an ounce of grated Parmesan cheese, and half an ounce of English or American cheese, the yolk of one egg, a pint of milk, a tablespoon- ful of cream, two ounces of butter, two ounces of flour, mustard and pepper

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