Moulded Cheese

Ingredients

• the yolk of a hard-boiled egg
• a tablespoonful of salad oil
• -|lb. of very dry and grated cheese
• a tablespoonful of onion vinegar
• a teaspoonful of salt
• a teaspoonful of coralline pepper
• a teaspoonful of caster sugar
• a teaspoonful of made mustard

Method

1. 1

   Rub yolk with salad oil, mix in seasonings and cheese.

2. 2

   Shape into a roll or pat, set on ice until needed.

3. 3

   Serve with a lettuce salad and oil and vinegar dressing.

As published

This recipe was extracted from Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 45. The excerpt below is the record exactly as published.

a teaspoonful of made mustard, and a gill of whipped aspic jelly. Stir this all till it is beginning to set, then pour it either into a Neapohtan ice mould or into any pretty dariole moulds, and place it for an hour in the charged ice cave. Now dip the mould intO' cold water, turn out the cream, serve it sliced with seasoned watercress, or any nice salad to taste- Or, if it was moulded in the little darioles, have ready some tomatoes previously dipped for a minute in boiling water, peeled, and sliced one-third of an inch thick ; season these with salt, pepper, oil, vinegar, and a little minced parsley, turn out a little cheese mould on to each slice, and serve garnished with chopped aspic and seasoned watercress. Moulded Cheese. — Eub up the yolk of a hard- boiled egg with a tablespoonful of salad oil, then mix in separately, one after the other, a teaspoonful 94 SALADS, SANDWICHES, &c. ■each of salt, coralline pepper, caster sugar, and made mustard, moistening it with a drop or two of Tabasco ; then work in -|lb. of very dry and grated cheese. When it is all well mixed add a table- spoonful of onion vineg

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