Iced Parmesan Pyramids

Ingredients

• 1 pint of cream
• 1 oz. of Parmesan cheese
• a pinch of white pepper
• a pinch of salt
• Cheese biscuits, as on page 46

Method

1. 1

   Make square cheese biscuits and bake them.

2. 2

   Allow to cool.

3. 3

   Whip cream to stiff froth, flavor with cayenne, white pepper, and salt; add Parmesan cheese to taste.

4. 4

   Ice and pile up each square of pastry, and serve.

Nutrition per serving

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 2. The excerpt below is the record exactly as published.

Iced Parmesan Pyramids. OR Four Persons. — Cheese biscuits, as on page 46 ; 1 pint :;ream ; 1 oz. of Parmesan cheese ; a pinch of white pepper ; idnch of salt. Make some square cheese biscuits by receipt given • ■ cheese straws, page 33, and bake them. When nae allow them to get cold. Whip some cream to a tif froth, flavour highly with cayenne, white pepper, lid salt ; add Parmesan cheese to taste. Ice, pile up each square of pastry, and serve. (This is excel- ii.t without being iced.) Olive and Caper Toasts. 'i''oR Four Persons. — 6 rounds of bread the size of the top claret glass ; 6 anchovies ; 12 olives ; 1 teaspoonful of eers. “Spread some anchovies, previously passed through iieve, on small rounds of fried bread. Chop some 4 SAVOURIES AND SWEETS. olives and capers fine and sprinkle thickly on the top of the toasts. These can be eaten either hot or cold ; if hot, they must be put into the oven for ten minutes. Westphalia Balls. For Four Persons. — ^ lb. of boiled potatoes ; 2 ozs. of grated bam ; 1 oz. of butter ; 2 eggs ; 1 gill of cream or milk ; cayenne and salt to taste ; some bread crumbs ; fat for frjdng. Pass some boiled potatoes through a sieve, mix ^ with it two ounces of grated ham, a little butter, one egg well beaten, cayenne and salt ; if not quite moist enough add some cream ; form into small balls, egg and teead crumb them and fry a nice gold in a frying basket plunged in a saucepan of boiling fat. Chicken Creams. For Six Persons. — J lb. of chicken ; 3 ozs. of ham ; 1 oz. of butter ; 2 eggs ; J pint of cream

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