Deviled Biscuit

Ingredients

• a table-spoonful of Parmesan cheese
• one of dry mustard
• one of olive oil
• half a teaspoonful of salt
• one-fifth of a teaspoonful of cayenne
• half a dozen soda-biscuit

Method

1. 1

   Mix all ingredients and spread lightly on the soda biscuits.

2. 2

   Toast over a hot fire and serve immediately.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 210. The excerpt below is the record exactly as published.

one-fifth of a teaspoonful of cayenne, and half a teaspoonful of salt. Break the cheese into bits. Put it into a niortar with the other ingredients (except the bread), and pound all to a smooth paste. Toast the bread, and after spreading it with this mixture, lay it in a pan and put into a hot oven for four minutes. Serve at once. Cheese Puffs. These are made of two table-spoonfuls of butter, four of flour, four of grated cheese, one cupful of water, half a teaspoonful of salt, one-fifth of a teaspoonful of cay- enne, and two eggs. Put the butter and water on the stove in a saucepan. Mix the flour, cheese, salt, and pepper, and stir the mix- ture into the boiling liquid in the saucepan. Cook for three minutes, beating all the while ; then remove from the fire, and set away to cool. When the mixture be- comes cold, add the eggs, unbeaten, and only one at a time. Beat the batter very thoroughly for about a quarter of an hour. Butter a baking-pan lightly, and drop the mixture into it, using a heaping teaspoonful for each puff. Leave considerable space between them, as they will increase to about three times their original size. Bake in a mod- erate oven for about twenty minutes. Serve hot. These puffs are especially nice for the cheese course in a dinner. Frequently a plain white sauce or a brown sauce is served with them. CHEESE DISHES. 403 Cheese Straws. Use three heaping table-spoonfuls of sifted flour, three of Parmesan cheese, one of butter, half a saltspoonful of salt, the same quantity of white pepper, one-fourth of a saltspoonful of cayenne, a slight grating of nutmeg, the yolk of an egg, and one table-spoonful of milk. Mix the dry ingredients, and add the milk, the yolk, and the butter, softened. Mix well with a spoon ; and when the mass is smooth, divide it into two parts, and roll these very thin. Cut into narrow strips about three inches long, and bake in a very slow oven for fifteen minutes. These are designed for serving, hot or cold, as a cheese course, or with lettuce in the salad course. They may be served in bunches of six or eight, each bunch being tied with a narrow ribbon, or may be* piled on a plate in log-cabin style. * Golden Buck. This is one kind of rare-bit ; and though not so popu- lar as the familiar Welsh rare-bit, it makes a pleasing change for those who are fond of such dishes. Beat one egg in a small saucepan. Add to it^ five ounces of soft domestic cheese, broken in small bits, one level table-spoonful of butter, one-third of a teaspoonful of salt, a grain of cayenne, a level teaspoonful of mus- tard, and five table-spoonfuls of milk. Toast five slices of bread, and keep them warm. Put the saucepan con- taining the cheese mixture into another of boiling water, and stir until the cheese is almost creamy. Set the sauce- pan where it will keep warm, yet where its contents will not cook any more. Poach,1 or "drop," ten eggs in boiling salted water. Spread the cheese mixture on the toast, and arrange on a warm dish. Put two poached eggs on each slice of toast. Serve at once. 1 See page 408 for an explanation of poaching. 404 MISS PARLOA'S KITCHEN COMPANION. * Yorkshire Rare-bit. Make the cheese preparation the same as for golden buck. Spread it on four or five slices of toast. Lay a slice of broiled bacon on top of each slice of toast, and serve very hot. Beer or ale may be substituted for the milk. In that case use half a cupful. The cheese preparation makes a good Welsh rare-bit. * Cottage Cheese. Put four quarts of sweet milk into a pan, and let it stand in a warm place long enough to become sour. Care must be exercised to prevent it from becoming too sour. Just as soon as it gets thick it will be ready for use. In summer this may be at the end of twenty-four hours ; in winter, at the end of two or three days. Place the pan of sour milk over a kettle of boiling water, and heat ;t almost to the boiling-point. When the pan has been over the water about six minutes, take a large spoon and turn the milk over by spoonfuls, getting the hot part on top. When the whey has become so hot that it cannot be touched with a finger, turn the entire mass into a colander, and let it drain off. When it is free of whey, add a teaspoonful of salt and a table-spoonful of butter, and press the mixture into a dish of handsome shape, or mould it into balls about the size of hens' eggs. It improves the cheese to put in four or five table- spoonfuls of cream with the drained curd, at the time tl\e butter and salt are added. * Deviled Biscuit. Mix a table-spoonful of Parmesan cheese, one of dry mustard, one of olive oil, half a teaspoonful of salt

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