Cheese Tartlets

Ingredients

• 7 or 8 small pastry cases
• ½ oz. butter
• 1 tea-sp. cornflour
• ½ gill milk
• 2 table-sps. grated cheese
• 1 egg
• Cayenne

Method

1. 1

   Make small cases of pastry as directed in Recipe 2248, but do not bake them.

2. 2

   Melt the butter in a small saucepan, add the cornflour, and mix.

3. 3

   Stir in the cheese, yolk of egg, and seasoning, then fold in the beaten white of egg.

4. 4

   Fill the pastry cases with this mixture, sprinkle a little grated cheese on top, and bake until nicely browned and well risen.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 812. The excerpt below is the record exactly as published.

Cheese Tartlets (Tartlettes de Fromage) 7 or 8 small pastry cases. \ oz. butter. 1 tea-sp. cornflour. \ gill milk. 2 table-sps. grated cheese. 1 egg. Cayenne. Make some small cases or croustades of pastry as directed in Recipe 2248, but do not bake them. The ordinary short crust may be used, and a little grated cheese may be worked into it before rolling it out. To make the cheese mixture, melt the butter in a small saucepan, add the cornflour, and mix the two together. Then stir in the cheese, yolk of egg and seasoning, and lastly, the white of egg beaten to a stiff froth. Fill the pastry cases with this mixture, sprinkle a little grated cheese on the top, and bake them in a good oven until nicely browned and well risen. Serve at once. 2344. Devilled Chestnuts (Marrons a la Diable) Chestnuts. Salad oil. Seasoning. Boil some good chestnuts and remove the outer and inner skin. Melt a small quantity of salad oil in a frying pan, and fry the chestnuts in it a few minutes, seasoning them with salt and cayenne pepper. Then drain and place each chestnut in a little paper case. Serve very hot. 2345. Devilled Chicken Croustades 3 oz. cooked chicken. 1 oz. cooked ham or tongue. 1 or two table-sps. stock or gravy. \ tea-sp. curry powder. 1 tea-sp. chopped shallot. A little chutney. Tomato. 6 or 7 croustades of pastry. Make the croustades of pastry as directed in Recipe 2248, and bake them until nicely browned. Cut the chicken and ham in fine shreds, or chop them. Heat them in a saucepan with the stock or gravy, add the shallot, curry powder, seasoning to taste, and a little chutney. Fill the pastry cases with this mixture, put a thin shoe of tomato on the top of each, and place them in the oven until thoroughly hot. Garnish with sprigs of parsley. 2346. Devilled Chicken Livers, 1 (Foie de Volaiile a la Diable) 2 chicken livers (cooked) 1 egg. oz. butter

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