Cheese Pastry

Ingredients

• 1 lb. fine flour
• 1 oz. butter
• Pinch of cayenne
• 2 tab.-sps. grated Parmesan
• Yolk of egg
• Cold water

Method

1. 1

   Mix the flour, Parmesan, and cayenne in a basin.

2. 2

   Rub in the butter, and bind into a paste with a little yolk of egg mixed with water.

3. 3

   Knead slightly, then roll out once, and use as required.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 793. The excerpt below is the record exactly as published.

cheese pastry, or anchovy pastry. Roll it out thinly and cut it into rounds 3 or 4 inches in diameter, grease the outside of some little cornet moulds, fold the rounds of pastry over them, moistening the join with a little water or beaten egg. Place these on a greased baking tin and bake in the oven until brown and crisp. When ready, slip out the moulds, and if necessary return the cornets to the oven to dry the insides. These may be used for either a hot or a cold mixture. Note. — The pastry must not be too rich or the cornets will lose their shape in baking. 2251. Batter Cases Prepare some batter the same as for Pancakes, but rather thicker. Put it in a small basin, cover it over, and let it stand in a warm place for an hour or two. To Make the Cases. — Have ready a saucepan of hot fat, not quite boiling ; take a fritter mould as in illustration, and dip the cup part into the fat to make it very hot. Dip it into the batter until the little cup is three-parts covered, or as high as you wish the case to be. Then plunge it into the hot fat, when the batter on the outside of the cup will cook and form a little cup. Slip out the mould and let the case cook a minute or two longer to brown the inside. Drain on paper, and proceed to make more cases in the same way. These cases may be made some time before they are required and re-heated for a moment in hot fat. They are exceedingly light in texture, and may be filled with almost any kind of savoury mixture. They can also be used for entrees. 2252. Butter Cases or Cassolettes Butter. A little flour. Egg and bread-crumbs. Take small pieces of firm butter about the size of a walnut, and the number required, and let these lie in very cold or iced water for J hour. Then roll 494 COOKERY FOR EVERY HOUSEHOLD them into round balls, and dry and flour them lightly. Next egg and bread-crumb these balls of butter twice very carefully, pressing on the crumbs each time. Flatten them slightly with a knife and, with a cutter a size smaller, mark the centre of the cases. Put them in a frying basket, and fry in boiling fat to a golden brown colour. With a small sharp knife lift off the centre piece and let the melted butter run into a basin. Turn the cases upside down, and allow them to drain for a few minutes. The butter that is run out may be used for making sauces. These little cases may be filled with various savoury mixtures, and make a very dainty-looking dish. They may also be made larger and used for entrees. 2253. Devilled Biscuits These can be prepared in different ways, and they may either be used as an accompaniment to savouries, or different savouries may be served on the top of them. Use a plain biscuit, such as milk, water, toast, Bath oliver, &c., butter them, sprinkle them with black pepper, salt, and a little cayenne, and toast them in the oven until brown and crisp. If liked still hotter, the butter with which the biscuits are spread may be mixed with a little mustard or curry powder. Or, melt a small quantity of butter in a frying pan and fry the biscuits on both sides, then season them to taste. Or, again, the biscuits may be spread with devil paste (Recipe 763), and then grilled until as hot as possible. 2254. Anchovy Pastry 3 oz. flour. 1 oz. butter. i tea-sp. anchovy es- sence. 1 yolk of egg. A little water. 2 or 3 drops carmine. Rub the butter into the flour, add the anchovy essence and 1 or 2 drops of carmine, and bind to- gether with a small yolk of egg and a little cold water. Knead until the paste is smooth and of a uniform colour, then roll out and cut in shapes as required. Note. — This pastry is useful in savoury-making, for lining small moulds, and making biscuits or croutons of different shapes. 2257. To Prepare Sardines for Savouries Sardines, like anchovies, should have the preserv- ing oil well drained from them, and then be dipped in hot water, and the skins rubbed off in a cloth. They can be filleted in the same way as anchovies. 2258. To Stone or “ Turn ” an Olive Choose large olives by preference, and they must be very fresh. Cut a small piece off the stalk end of each to enable 'them to stand easily, then with a penknife or small sharp-pointed knife, peel or “turn” them so as to remove the stone. Com- mence at the thick end and, keeping the knife close to the stone, peel round and round as you would an apple, making about three turns in all. The stone should be removed as clean as possible and the olive itself be left in one spiral coil, which can easily be put back into its original form, and will be ready for filling in various ways. Some- times the stones are stamped out with a small cutter. Olives can be bought ready “ turned ” and stuffed ( olives farcies) with pimentos, capers, anchovies, truffles, &c., but this is an expensive form in which to buy them. PART I HORS-D’CEUVRE AND SMALL COLD SAVOURIES 2259. Salted Almonds (Amandes Salees) 2255. Cheese Pastry For making little croustades, biscuits, &c., for various savouries. I lb. fine flour. 1 oz. butter. Pinch of cayenne. 2 tab.-sps. grated Par- mesa

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