Creme de Fromage

Ingredients

• 2 tablespoonfuls of Parmesan
• 2 tablespoonfuls of cream
• some thin puff paste

Method

1. 1

   Mix together in a basin the Parmesan and cream.

2. 2

   Spread this on some thin puff paste which has been cut into rounds with a cutter, double the paste over, press the edges together, dip them in egg and vermicelli, and fry in hot fat.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 45. The excerpt below is the record exactly as published.

2 tablespoonfuls of cream, salt, pepper, cayenne, and lemon juice, a small beetroot boiled. - Mix into the white sauce the cream and seasoning, colour with beetroot juice, and lay the beetroot cut in small slices in the sauce. Serve hot, with fried croutons round. Croustades a la Windsor. One gherkin, 1 truffle, 4 olives, 4 mushrooms cooked, 3 anchovies, 1 fillet of any white fish, cooked, \ ^se&s2\ Y^sfcfe. ^ 116 MISS CAMEBON'S COOKERY BOOK. kippered herring cooked, 1 hard-boiled egg y \ pint of mayon naise sauce, some short crust. Line some small tin moulds, the size of a five-shilling piece round and \ an inch deep, with the pastry, and bake, putting in crusts to keep them in shape. When cooked, take them out of the oven, allow them to cool, and remove the crusts. Mix all the savouries, which should be cut up small, together in the mayonnaise, nil the cases, decorate the top with coloured aspic, and serve cold. Cheese d'Artois. Two yolks of eggs, 1 white of egg y 1 oz. butter, 4 oz. grated Parmesan cheese, salt and cayenne, \ lb. puff pastry. Mix in a basin the eggs, the butter melted, seasoning, and the cheese. Roll the pastry out very thin, spread the mixture on, fold over like a sandwich, mark in squares with the back of a knife, brush over with beaten-up egg, and bake in a quick oven. Cut into small squares and serve hot. Canape's of Anchovies a l'Harlequin. Twelve anchovies boned, 2 hard-boiled yolks of eggs, 1 oz. fresh butter, a dust of cayenne, 1 hard-boiled egg for decora- tion, 1 dessertspoonful of finely-chopped parsley. Beat the anchovies and ham in a mortar to a smooth paste, mix in the butter and the cayenne. Pile up in heaps on fried rounds of bread the size of a five-shilling piece. Decorate with the white of eggs finely chopped, the yolk rubbed through a sieve, and the parsley. Colour half the white of egg with liquid carmine. Make each eanapee three colours. Place a caper on the top of each, and serve either hot or cold. Aigrettes de Parmesan. Put into a saucepan \ pint of water and 2 oz. of butter. When boiling, stir in 4 oz. of Hungarian flour, cook well, remove from the fire, and atir m Z o&. of Parmesan grated, MISS CAMEBON'S COOKERY BOOK. 117 1 3 eggs. Take teaspoonfuls of this mixture and drop them o hot fat. Fry a light brown, and dish with Parmesan rinkled over. Creme de Fromage. Mix together in a basin 2 tablespoonfuls of Parmesan, and .©t quite two of cream. Spread this on some thin puff paste

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