Cheese Trifles

Ingredients

• 1 table-spoonful of cream
• 1oz. of grated Parmesan Cheese
• the beaten yolk of an egg
• a seasoning of cayenne

Method

1. 1

   Mix egg yolk, cream, cheese, and cayenne.

2. 2

   Whisk egg white to stiff froth and fold in.

3. 3

   Line patty-pans with puff paste, fill with mixture, and bake in a quick oven for ten minutes.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 263. The excerpt below is the record exactly as published.

2oz. of grated Parmesan Cheese into 2oz. of puff paste, sprinkle over a little cayenne, roll out the paste to about -Jin. in thickness, cut it into narrow strips, arrange these on a baking-sheet brushed over with water, and bake in a quick oven for five or sis minutes. Turn them care- fully on to a dish, and serve. Cheese Tartlets. — Line two dozen tartlet-moulds with some ; puff paste rolled out thin. Put in a saucepan 4 table-spoon- fuls of gTated Parmesan Cheese, 1 table-spoonful of flour, ; 2oz. of butter, the yolks of six eggs, and 1 pinch of salt, and stir this over a slow fire until the butter is melted ; then take it off and let it cool. Whip the whites of four eggs, mix them with the other, fill the tartlet-moulds with the mixture, stand them on a baking-sheet, and bake in a slow oven. When done, j take them out, sprinkle over the tops a little grated Parmesan Cheese, and serve while hot. Cheese Toasts. — (1) Cut 4oz. of old Cheese into very thin slices, put these into a frying-pan with ^ teacupful of milk, a small lump of butter, salt and pepper to taste, and stir well over the fire until the Cheese is melted ; then add two well-beaten eggs, and another | teacupful of milk, and cook for one minute. Have ready some slices of hot toasted bread without crusts, spread the mixture over them, and serve hot. (2) Chop 4oz. of Gloucester Cheese, put it in a mortar with 2oz. of butter, and pound to a smooth paste ; then mix with it 2 teaspoonfuls of mixed mustard and f wineglass- ful of sherry. Season to taste with salt, and add a small quantity of powdered mace if liked. Cut six rounds of bread about 3in. in diameter ; put a large lump of butter in a flat stewpan, place it over the fire until the blue smoke rises, then put in the rounds of bread, and fry them until a pale golden colour. Drain the pieces of bread on paper for a few minutes, then spread the above mixture over them ; lay them on a baking-sheet and put into a brisk oven for seven or eig-ht minutes. Garnish a hot dish with a folded table- napkin or an ornamental dish-paper, arrange the toasts on it, brighten them up with a few sprigs of parsley, and serve. Cheese Trifles. — Mix together the beaten yolk of an egg, 1 table-spoonful of cream, loz. of grated Parmesan Cheese, and a seasoning of cayenne

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