Fritters

Ingredients

• one pint of boiling milk
• the yolks of three eggs
• a little cayenne
• some salt
• some grated Parmesan cheese

Method

1. 1

   Mix flour with a little cold milk, then pour on boiling milk and work into a creamy mixture.

2. 2

   Boil again, then remove from heat and mix in egg yolks, cayenne, salt, and Parmesan.

3. 3

   Pour into moulds to cool, then turn out, coat with egg and breadcrumbs, and fry.

4. 4

   Serve hot and creamy in the middle.

As published

This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 53. The excerpt below is the record exactly as published.

one pint of boiling milk. Work it all into a creamy mixture, then put it on the fire to boil again for some minutes. Then remove and work in the yolks of three eggs, adding a little cayenne and salt and some grated Parmesan cheese. Pour the mixture into little Dariole moulds to get cold, then turn them out and egg and bread-crumb them and fry. These fritters should be served very hot and a little creamy in the middle. ICED CHEESE ri^WO gills of whipped cream and about a table- spoonful of grated Parmesan cheese, a small pinch of cayenne pepper, and a pinch of salt. Put to freeze either in a small tin with a lid or spread the mixture on a sheet of foolscap paper and put on ice tin frozen. ICED CHEESE Another Recipe TWO ounces of dry American cheese, half a pint of cream, as much cayenne as will cover a thi’eepenny piece, a pinch of salt and a little pepper, also a tea- spoonful of made mustard. Mix the grated cheese with 174 SAVOURIES the yolk of one egg, then add the seasonings and lastly the cream. Mix all very smoothly and pour into a square mould. (A small mustard canister will answer the purpose.) Freeze in the usual manner for three hours, and when about to serve turn it out of the mould. It can be cut into neat small pieces and dished up in a circular form with small pieces of parsley to garnish it. FONDEE OF GRUYERE For six persons take six eggs, two ounces of best butter, and four ounces of gruyere. Beat up the eggs in a stewpan, then add the butter and the cheese, which has been rasped fine. Place the stewpan on a stove or hot plate and stir until the contents are soft and thick, then add a little salt and black pepper, and serve as hot as possible. PETITES CREMES AU FROMAGE Line some croustade moulds or quenelle moulds with thin pastry and bake a light brown colour. Fill with the following mixture : Three or more table- spoonsful of whipped cream, seasoned with mustard, cayenne pepper and salt. Stir in enough Parmesan cheese to make it a stiff consistency. Fill the pastry cases and sprinkle a little Parmesan cheese and cayenne pepper over. The same mixture for Biscuits an Frontage a la 175 THE DUDLEY RECIPES Creme, Bake the biscuits the size of half a crown, put a little of the cream mixture between and serve. TOASTED CHEESE IN CASES r I lAKE a quarter of a pound of best red American cheese — or best Cheshire — cut up very fine. Place on fire in a stewpan with about one gill of thick cream. Let this melt to a thick creamy substance. Take off* the fire and stir in the yolks of two eggs. Pour into silver cases and pass^ salamander over to give a nice light brown colour on top. % BOILED CHEESE TWO ounces of butter, two eggs, four ounces of good English cheese — this is to be cut in thin slices. Put the cheese in a small pan with one table- spoonful of cream and two ounces of butter. Let it boil over a slow fire, stirring one way all the time, till it boils and is quite smooth. Take the pan off* the fire and break the eggs into it, stir up briskly, put it into a dish, and let it brown before the fire or in the oven, till it is about the consistency of custard pudding. WELSH RABBIT MIX four ounces of double Gloucester cheese or red American with one gill of cream, a spot or two of mixed mustard, and a little cayenne. When 176 SAVOURIES mixed over the fire it will become smooth and creamy. Then add two yolks of eggs. Pour this over buttered toast and let it get very hot. Pass the salamander over it and serve in a hot dish. TOASTED CHEESE SLICE the cheese very thin (the newer the better), lay it in a dish, put some butter on top and about two good tablespoonsful of cream. Place in quick oven for ten minutes and serve. ¥ CROUTES A LA MORRISON rilO one gill of cream add two ounces of grated Parmesan cheese, and a pinch of cayenne pepper. Mix well together and freeze. Serve on small cheese biscuits, which are composed of a cheese straw mixture, or on croutes, ¥ BEIGNETS FOR CAVIARE rilEN ounces of flour, half a pint of cream, half an ounce of yeast, half a pint of warm water — a little salt, a little whipped white of egg. Set a sponge the same as for bread. When well risen fry in clarified butter like little pancakes. Serve the beignets hot with caviare in jar handed round at the same time. 177 THE dudi:ey recipes CROUTES A LA CHANTILLY /^UT a slice of bread — not too thick — toast crisp and cut into rounds with a cutter. Whip some cream rather stiff, mix with it grated or finely chopped ham or tongue. Spread this high on to the croutes, then shake a little finely grated ham on the top and serve. TARTELETTES VENDOME A QUARTER pound of mushrooms, one ounce of marrow, three hard-boiled eggs, a little parsley and shalots chopped separately very fine. Take a saucepan with a little butter and oil in it. Let it get very hot and brown the shalots, add the mushrooms, which should also be a little fried. Then add the chopped eggs, marrow, and parsley. Add a few drops of extract of beef, a pinch of salt and cayenne. Put a little of the mixture in each tartlet, lay a piece of maiTOw on the top. Bake for ten minutes in a very hot oven and serve very hot. BLOATER CROUTES Bone two bloaters, pound them, add the yolk of one egg, a small piece of butter, a little cayenne, a little Worcestershire sauce, pass through a sieve and place it on fried croutes. Put a little soft roe on top and sprinkle with Parmesan cheese and serve. 178 SAVOURIES CROUTES OF HAM UT some smal

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