Petites Marquises a la Suisse

Ingredients

• 1/2 lb. puff-paste trimmings
• f pint milk
• 1 oz. flour
• 1 oz. butter
• 1 bay-leaf
• 1 small onion
• 1 clove
• salt
• mignonnette pepper
• parsley
• 2 yolks of eggs
• 2 oz. grated Gruyere cheese
• 6 oz. choux paste

Method

1. 1

   Peel onion, stick in clove, boil with milk, bay-leaf, and parsley.

2. 2

   Melt butter, stir in flour, moisten with boiled milk, add cheese, season, simmer, strain, add yolks, cool.

3. 3

   Roll out paste, line moulds, fill with sauce, layer of choux paste, sprinkle with cheese, bake for about ten minutes, unmould, serve hot.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 516. The excerpt below is the record exactly as published.

etites Marquises a la Suisse. — ^ lb. puff-paste trimmings, f pint milk, 1 oz. flour, 1 oz. butter, 1 bay-leaf, 1 small onion, 1 clove, salt, mignonnette pepper, parsley , 2 yolks of eggs, 2 oz. grated Gruyere cheese, 6 oz. choux paste

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