Cheese Vol au Vents

Ingredients

• rounds of bread from slices an inch thick
• beaten egg
• a half cup of boiling water
• one tablespoon butter
• five tablespoons grated cheese
• two egg yolks

Method

1. 1

   Cut rounds of bread, dip in beaten egg, and fry until light brown.

2. 2

   Fill cavities with a mixture of boiling water, butter, grated cheese, and egg yolks.

3. 3

   Season and add breadcrumbs.

4. 4

   Brown quickly in the oven and serve.

Nutrition per serving

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 107. The excerpt below is the record exactly as published.

one tablespoon butter, one cup flour, two ounces grated cheese, three eggs. Have the curd scalded and drained dry, as in making cheese or smearkase. Boil the milk with the butter in it, drop in the flour all at once and stir the past^ over the fire a few minutes ; take off fire and put in the curd and the grated cheese, and pound the mixture smooth • then add the eggs one at a time and beat them in. Drop spoonfuls of this mixture into patty-pans, lined thinly with pie paste, and bake in a slack oven ; or else roll mixture very thin, cut in triangular shapes, put a spoonful of the mixture in the middle and pinch up the sides like a three-cornered hat, and bake on a biscuit pan. They vpXL open out in baking. Good to eat with apple-sauce. Cheese Helish.—Vlace small piece butter in frying-pan with one-fourth pound thinly sliced fresh cheese and pour over it a cup 132 CHEESE. sweet milk, quarter teaspoon dry mustard, pinch salt and pepper, Btirring all ^he time, then add gradually three iSnely rolled crackers and serve at once in a warm dish. Cheese Sandwiches. — Rub yolks of three hard boiled eggs to a smooth paste with one tablespoon melted butter, season with pepper and salt, and work in one-fourth pound good English cheese, grated, 'or any cheese may be used. Spread the mixture on very thin slices of bread, and fold. Or place slices of good rich cheese half an inch thick between slices of orown-bread and butter, set them on a plate in oven until well toasted and serve on napkin quickly while very hot. Cheese SonMe. — Two tablespoons butter, one heaping table- spoon flour, half cup milk, cup grated cheese, three eggs, half tea- spoon salt, speck of cayenne. Put the butter in the 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 well beaten yolks of eggs and the cheese; set away to cool; when cold add the stiffly frothed whites, turn into a buttered souffle pan or baking 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 a quart. Cheese Soup. — Mix one and a half cups flour with one pint rich cream, four tablespoons each butter and grated Parmesan cheese with a speck of cayenne ; place the basin m another of hot water and stir until the mixture becomes a smooth, firm paste ; break into it two eggs and mix quickly and thoroughly, cook two minutes longer and set away to cool ; when cold roll into little balls size of American walnut. When the balls are all formed drop them into boiling water and cook gently five minutes ; put them in a soup- tureen and pour three quarts of clear boiling soup-stock over them. "" Pass a plate of finely grated Parmesan cheese with the soup. Cheese Vol au Vents. — Cut rounds of bread from slices an inch thick, cut out an inner round, leaving a shallow cavity. Dip in beaten egg and fry a light browru Then fill the cavities with a mixture made by stir- ring into a half cup 'of boiling water one table- ohe«M voi au veou. ^ spoon butter and five tablespoons grated cheese

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