Parmesan Tartlets

Ingredients

• two ounces of cream curd
• one ounce of butter
• two ounces of flour
• one and a half ounce of grated Parmesan cheese
• not quite a gill of milk

Method

1. 1

   Line tartlet-tins with puff paste.

2. 2

   Mix cream curd and butter smoothly; add flour and Parmesan cheese with milk.

3. 3

   Cook over fire till mixture does not cling to pan.

4. 4

   Remove from fire and beat in three small eggs, one at a time, and fill tartlet-tins with this mixture.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 69. The excerpt below is the record exactly as published.

Parmesan Tartlets Line some tartlet-tins with puff paste. Take two ounces of cream curd, one ounce of butter, and mix very smoothly ; add two ounces of flour and one and a half ounce of grated Parmesan cheese with not quite a gill of milk

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