PLASMON BUTTERFLIES

Ingredients

• 2 GZ. flour
• k teaspoonful Plasmon, for pastry
• i oz. butter
• 2 oz. Parmesan cheese
• dust cayenne pepper
• salt
• white pepper
• baking powder
• i small egg
• \ gill cream
• f teaspoonfiil Plasmoti
• a few drops cochineal
• parsley stalks

Method

1. 1

   Put the flour into a basin, add 0.5 teaspoonful of Plasmon, cayenne, white pepper, and salt.

2. 2

   Rub in the butter, add 1 oz. grated Parmesan cheese and pinch of baking powder; mix to stiff paste with well-beaten egg; roll out to about 0.25 in. in thickness; stamp out 8 or 9 rounds with a fluted cutter.

3. 3

   Bake on a greased tin in a moderate oven for about 10 minutes.

4. 4

   When quite cold, smear round the edges of the pastry with cochineal.

5. 5

   Whip up the cream stiffly, add 0.5 teaspoonful Plasmon, 1 oz. grated cheese, pepper, and salt.

6. 6

   Force this mixture through a large rose pipe onto the rounds; fix 2 crescent shapes in the cream to represent wings, and 2 tiny pieces of parsley stalk to represent feelers.

As published

This recipe was extracted from Plasmon cookery book (1904) by International Plasmon Limited, page 21. The excerpt below is the record exactly as published.

PLASMON BUTTERFLIES.— Ingredients : 2 GZ. flour; k teaspoonful Plasmon, for pastry ; i oz. butter; 2 oz. Parmesan cheese ; dust cayenne pepper and salt, white pepper, baking powder; i small egg ; \ gill cream; f teaspoonfiil Plasmoti ; for mixture, a few drops cochineal ; parsley stalks

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