Crème de Fromage

Ingredients

• 2 tablespoonfuls of Parmesan
• 2 tablespoonfuls of cream
• cayenne and salt to taste
• a little thin paste
• 1 egg
• 1 oz. of vermicelli

Method

1. 1

   Take two tablespoonfuls of grated cheese, and mix with two of cream, a little cayenne and salt, to make a smooth thick cream.

2. 2

   Spread on some thin puff paste cut with a round cutter, double it over, press the edges well together, egg and vermicelli them, and fry in boiling fat.

3. 3

   Serve very hot.

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 5. The excerpt below is the record exactly as published.

Cr^me de Fromage. FFor Four Persons. — 2 tablespoonfuls of Parmesan ; 2 table- • onfuls of cream; cayenne and salt to taste; a little tbin 33F paste ; 1 egg ; 1 oz. of vermicelli. l?Take two tablespoonfuls of grated cheese, and lit quite two of cream, a little cayenne and salt, fix into a smooth thick cream, and spread on some tin puff paste which has been cut with a round ttter, double it over, press the edges weU together, [.•g and vermicelli them, fry in boiling fat. Serve iry hot. 12 SAVOURIES AND SWEETS. Anchovy Eggs. For Six Persons. — 3 eggs ; 3 teaspoonfuls of anchovj sauce ; 1 oz. of butter ; cayenne and salt to taste; 6 rounds of fried bread. Boil the eggs hard, when cold shell them and cut in half lengthways, take out the yolks and, pass them through a sieve, and to every egg add one teaspoon- ful of anchovy sauce, cayenne pepper, and a small piece of butter ; beat all together and replace in the whites. These eggs can be eaten either hot or cold, and should be served on fried rounds of bread. Scotch Woodcock. For Four Persons. — 2 slices of bread, J inch thick ; 2 ozs. of butter ; 2 tablespoonfuls of anchovy sauce ; 2 eggs ; 1 pint of new milk. Two slices of bread toasted and buttered on both" sides, cover one side thinly with anchovy paste or sauce, put the toasts on the top of each other and cut into four. Have ready the yolks of two eggs well beaten with a quarter of a pint of new milk, set over the fire to thicken, but not to boil ; poui* it over the toast, and serve as hot as possible. Savoury Trifles. For Two Persons. — 2 ozs. of game or chicken ; 12 pickled mushrooms ; a gill of cream ; cayenne, white pepper, salt to taste ; fried bread or ramequin cases. Mince fine any kind of game, chicken, or veal, with a few pickled mushrooms, a little cream, cayenne pepper and salt. Heat thoroughly in a saucepan, and serve either on fried bread or in small cases. SAVOURIES AND SWEETS. 13 Anchovy Toast with Egg. I OR Four Persons. — 6 anchovies ; 6 rounds of fried bread ; s. pound and pass througli a sieve six ancliovies, Read on rounds of fried bread ; boil bard two p;s and pass tbe yolks tbrougb a sieve, sprinkle pkly over tbe ancbovy toasts and serve very bot. Cheese Fritters. ''or Four Persons. — 1 oz. of macaroni ; 1 large table- conful of grated cheese ; 1 large tablespoonful of cream

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