Cheese Pie

Ingredients

• one pint of milk
• one tablespoonful of ground rice
• four ounces of finely-grated cheese
• a pinch of salt
• a pinch of cayenne
• the yolks of two eggs
• two ounces of butter

Method

1. 1

   Heat milk, mix with ground rice, return to pan and stir until thickened.

2. 2

   Remove from fire, add cheese, salt, cayenne, yolks, and butter.

3. 3

   Pour into a buttered pie-dish and bake for twenty minutes.

4. 4

   Sprinkle grated cheese on top before serving.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 212. The excerpt below is the record exactly as published.

Cheese Pie. Place one pint of milk in a saucepan and let it become hot, then pour it on to one tablespoonful of ground rice, previously 308 STANDARD COOKERY. mixed with a little cold milk, return to the pan and stir until the mixture thickens. Remove the pan from the fire and add four ounces of finely-grated cheese, a pinch of salt and cayenne, the yolks of two eggs, and two ounces of butter. Mix all well together, and then add the beaten whites of the eggs. Butter a pie-dish, and pour the mixture into it, and bake in a moderate oven for twenty minutes. Sprinkle grated cheese over the top before serving. Cheese Patties. Line some patty-pans with cheese pastry, and fill them three parts full with the following mixture: Place two ounces of finely-grated breadcrumbs in a bowl, and mix into them one raw egg and a tablespoonful of milk; then add two tablespoon- fuls of finely-grated cheese, and two teaspoonfuls of butter, one teaspoonful of made mustard, half a teaspoonful of salt, and the same of pepper. Mix very well. Place the patties in the oven and bake until a pale brown. The mixture will swell slightly in baking. Serve very hot. Cheese Custard Pudding. Put two ounces of finely-grated cheese into a bowl, and add to it two well-beaten eggs and three-quarters of a pint of milk. Trim the edge of a pie-dish with cheese pastry, and pour in the mixture. Place two or three pieces of butter on the top, and bake in a quick oven for twenty minutes. Cheese Croutons. Take six rounds of bread, three-quarters inch thick and about the size of a five-shilling piece, fry them a golden brown color, sprinkle thinly over them a dust of dry mustard, a layer of grated cheese, salt and pepper to taste. Place them in a quick oven until the cheese is cooked, then place a spoonful of hot rice on each, garnish with capers, and serve very hot. Cheese Canapes. Grate two ounces of cheese and mix it smoothly in a bowl with a dessertspoonful of mustard, the same of anchovy sauce, a shake of cayenne, a pinch of salt, a dessertspoonful of an- chovy vinegar, a tablespoonful of fresh butter, and the yolks of two hard-boiled eggs. Mix this until it is a smooth paste, then spread it on rounds of buttered white or brown bread. Chop the whites of the eggs finely, or press them through a sieve on the paste. Serve cold. Little Cheese Custards. Grate finely three and a half ounces of cheese and mix it STANDARD COOKERY. 309 with one egg, add quarter of a pint of boiling milk, pour the mixture into small fireproof dishes, and bake from ten to fifteen minutes. Serve very hot. Cheese and Macaroni Tartlets. Line the required number of tartlet pans with cheese pastry (see recipe). tBoil one ounce of macaroni in just as much water as it will absorb. When soft, cut it into tiny pieces, mix with one ounce of finely-grated cheese, a pinch of salt, a pinch of cayenne

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