Parmesan Cheese Puffs in Birds’ Nests (Gateau feuilette au Parmesan, en Nids)
From The Swedish, French, American cook book, 1918
Serves 4
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 401. The excerpt below is the record exactly as published.
Parmesan Cheese Puffs in Birds’ Nests Gateau feuilette au Parmesan, en Nids Cut round pieces of buttered toast, spread with cheese, put a tablespoonof cheeseinthe centre, birdsnest it with a ring of meringue around — putting it through a paper bag; sprinkle with Parmesan cheese
Cook this with the app: pantry check, scaling, and the assistant.