Cheese Straws

Ingredients

• 2oz. of flour
• 2oz. of butter
• 2oz. of grated Parmesan Cheese
• 4 saltspoonful each of cayenne
• 4 saltspoonful of salt
• the yolk of an egg

Method

1. 1

   Mix flour, cayenne, and salt, rub in butter, add cheese, mix to a stiff paste with egg yolk.

2. 2

   Roll out, cut into strips, bake for 10 minutes.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 262. The excerpt below is the record exactly as published.

oz. of grated Parmesan Cheese, and put in 4 saltspoonful each of pepper and sugar ; then warm it very slowly, stirring all the time. Take it off the fire when it is smooth, and. add the whites of two eggs, previously whisked. Twenty-five minutes before serving the souffle, add the whites of six more whipped eggs, get nine middling-sized oblong paper cases, and fill them with this preparation ; spread some paper on a baking-sheet, stand the cases on it, and bake them in a slack oven. Serve while hot. See Fig. 430. (4) Put into a saucepan loz. of butter and let it melt ; add also loz. of flour, and stir in gradually 1 teacupful of milk ; keep stirring till it boils, then throw in 1 saltspoonful of pepper, and about as much cayenne as may be stood on the face of a sixpence ; let it boil for ten minutes, stirring all the time. Take the saucepan off the stove, and drop in before it cools the yolks of three eggs, one at a time, and when they are well stirred in grate in 3oz. of Cheese. Beat all this well together ; have ready the whites of four eggs beaten to a stiff froth and stir this in last, but stir very lightly and be careful not to beat down the froth. Pour this mixture into small paper cases, or if more convenient into tin cups, and bake in a quick oven for ten minutes. When the souffles are done arrange the cups on a hot dish, and serve imme- diately. (5) Take 2 table- spoonfuls of butter, 1 table-spoonful of flour, 1 teacupful of milk, |lb. of grated Cheese, three eggs, 4 .teaspoonful of salt, and a dust of cayenne. Put the butter in a saucepan, and when hot add the flour and stir until smooth, but not browned ; add the milk and seasoning, and cook two minutes ; then add the yolks of the eggs well beaten and the Cheese. Set away to cool. When cold, add the whites beaten Cheese — con tinned. to a stiff froth. Put into a buttered dish, and bake from twenty to twenty-five minutes. Serve the moment it comes from the oven. The dish in which this is baked should hold lqt. Cheese Soup. — (1) Take 14 breakfast-cupfuls of flour, 1 pint of rich cream, 4 table-spoonfuls each of butter and grated Par- mesan Cheese, a dust of cayenne, two eggs, and 3qts. of clear - soup stock. Mix the flour, cream, butter, Cheese, and pepper together in a basin, place this in another of hot water, and stir until the mixture becomes a firm, smooth paste. Break into it two eggs, mix quickly and thoroughly, and cook two minutes longer ; then set it away to cool. When cold, roll into little balls about the size of a walnut. When the balls are all formed, drop them into boiling water and cook gently for five minutes. Puj^ them in the soup-tureen, pour the boiling stock over, and serve with a dish of finely-grated Parmesan Cheese. (2) Peel a large white onion, cut it into slices, and fry in a stewpan with a little butter; when it is brown, add 2qts. of broth, a bunch of parsley mixed with a little chervil, and a bay-leaf, and let it boil for ten minutes ; then colour it with a few table -spoonfuls of good gravy, and remove it to the side of the fire. Toast lightly some thin slices of bread, put them in a soup-tureen, and sift over them some grated Parmesan Cheese and a little pepper ; cut some Gruyere Cheese in small dice, put these in the tureen, and pour the soup over them. (3) Peel and finely mince an onion, put it into a sauce- pan with 41b. of butter and stir it over a brisk fire until browned, dredging in occasionally a small quantity of flour. Pour 2qts. of water over the onion, season to taste with salt and pepper, and boil it for ten minutes or so. Cover the bottom of a soup-tureen with a thin layer of grated Parmesan or Gruyere Cheese, and over that place a layer of thin slices of bread; put in another layer of Cheese, then a layer of bread, and so on until four layers of each are put in. Strain the liquor through a fine hair sieve over the Cheese and bread, and serve while very hot. Cheese Straws. — (1) Put 4 saltspoonful each of cayenne and salt in 2oz. of flour ; then rub in 2oz. of butter, and add 2oz. of g'rated Parmesan Cheese ; mix all these to a stiff paste with the yolk of an egg. Roll this out about 5in. long, cut it into strips and rings, lay them on a greased baking’- sheet, and bake for ten minutes in a quick oven. When they are done put the straws through the rings like a bundle of sticks, and serve. (2) Mix to a paste 41b. of flour, 3oz. of grated Cheese, 4 saltspoonful of salt

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