Diablotines a la Gruyere

Ingredients

• Line a dozen small dariole moulds
• a gill of milk
• 1 ounce of butter
• half an ounce of corn-flour
• three ounces of grated Gruyere cheese
• two beaten eggs
• a little salt
• highly with cayenne

Method

1. 1

   Line moulds with thin paste, boil milk with butter, mix with cornflour and cheese, stir over heat, mix with beaten eggs, season.

2. 2

   Fill moulds, add anchovy paste, cover with mixture, sprinkle with cheese, bake until light brown, turn out, and serve quickly.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 516. The excerpt below is the record exactly as published.

Diablotines a la Gruyere. — Line a dozen small dariole moulds with very thin ordinary paste ; boil up a gill of milk in a stewpan, add one ounce of butter, mix with half an ounce of corn- flour, also three ounces of grated Gruyere cheese ; stir well over the fire, and mix with two beaten eggs, season with a little salt and highly with cayenne

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