Cheese Sticks (Pain Swiss)
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 6
A good pie crust can be used, but puff-paste is better.
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 135. The excerpt below is the record exactly as published.
CHEESE STICKS. (PAIN SWISS.) Cheese sticks are served with fancy salads, and also at the beginning of the dinner, after the soups, with the hors d'ceuvres, which con- sist of small patties and other appetizers. They are made of puff-paste in which some dry grated cheese is rolled in. For gentlemen's parties it is often served deviled — that is, a dash of cayenne pepper is added to the grated cheese to sharpen the ap- petite. The best cheese for this purpose is a dry Parmesan, but a good dry American cheese will answer. Take a piece of pufE-paste, roll out thin and grate some cheese over it, fold in three and roll out again to one-eighth of an inch of thickness; wash with egg-wash
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.