Cheese Straws

Ingredients

• 2 ozs. of flour
• 2 ozs. of cheese (Parmesan)
• 1 oz. of lard
• 1 oz. of butter
• 1 gill of water
• cayenne and salt

Method

1. 1

   Mix flour, cheese, lard, butter, water, cayenne, and salt into a light paste.

2. 2

   Roll thin, cut into straws, and bake in a quick oven.

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 16. The excerpt below is the record exactly as published.

Cheese Straws. Foe Six Persons. — 2 ozs. of flour ; 2 ozs. of cheese (Par- eesan) ; 1 oz. of lard ; 1 oz. of butter ; 1 gill of water ; i' yenne and salt. Take two ounces of flour, two ounces of cheese, one ■nmce lard, one ounce butter ; mix into a light paste iith a little water, cayenne, and salt, roll out the aaste very thin, cut into straws, and bake in a quick wen. D 34 SAVOURIES AND SWEETS. I Canapis de Volaille. Fob Four Persons. — 8 slices of bread and butter; half a lettuce; 2 ozs. of chicken ; 4 anchovies; cayenne; 1 bunch of watercress. • Cut some thin slices of bread and butter, spread on them some shred lettuce, and on the lettuce spread Mayonnaise sauce, and on that place some thin slices: of chicken and fillets of anchovies, then another slice of bread and butter. Cut into oblong shapes, and serve on a najDkin with cress or lettuce in the middle. Cheese Trifles. For Four Persons. — 1 oz. of grated cheese; 1 egg; cayenne and salt

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