Potted Cheese on Toasts

Ingredients

• As many rounds of bread as required
• 0.5 lb. Gloucester cheese
• 2 ozs. of butter
• salt to taste
• 1 tablespoonful of made mustard (Finch’s)
• 1 tablespoonful of port or sherry

Method

1. 1

   Fry rounds of bread and put the mixture on them, then put into the oven just to heat: grate cheese, beat to a smooth paste with butter, season with salt, mace, mustard, and port or sherry.

2. 2

   This will keep for a week if put into a pot with melted butter on top.

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 3. The excerpt below is the record exactly as published.

Potted Cheese on Toasts. For Six or Eight Persons. — As many rounds of bread as required ; j lb. Gloucester cbeese ; 2 ozs. of butter ; salt to aaste ; 1 tablespoonful of made mustard (Finch’s) ; 1 table- ■Bpoonful of port or sherry. Fry some rounds of bread and put tbe following mixture on them, and put them into tbe oven just to hbeat : grate quarter pound of rich cbeese, beat it to aa smooth paste with two ounces of butter, season with r> SAVOURIES AND SWEETS. salt, mace, a little made Finch’s mustard, one table- spoonful of port or sherry. This will keep for a week or more if it is put into a pot with melted butter on the top. Macaroni Balls. For Six Persons. — 3 ozs. of macaroni ; 2 eggs'; 1 oz. of grated Pai-mesan ; a little crushed vermicelli ; butter for frying. Boil two ounces of macaroni, cut it into small pieces and drain, put into a saucepan with the yolk of one egg and one ounce of grated Parmesan cheese ; season with pepjfer and salt,- cook for a few minutes, tlxen put on a plate to get cold. Form into halls, egg and vermicelli them, and fi-y a nice light colour. Champignons en Caisse. For Six Persons. — 12 large mushrooms ; 1 dessertspoonsful - of chopped parsley ; 1 finely chopped eschalot ; 1 oz. of hatter ; salt and pepper to taste. Peel some mushrooms and cut them up small; put them into paper or china cases, which should he well buttered. Add pepper, salt, chopped parsley, and a little eschalot if liked. Cook in a brisk oven and serve hot. Bengal Toasts. For Four Persons. — 6 rounds of bread ; 2 ozs. of ham ; 1 gill of cream ; cayenne ; 1 oz. of Bengal chutney ; 1 oz. of Parmesan cheese. Fry some small rounds of bread and put the following mixture on them : chop fine some lean SAVOURIES AND SWEETS. 7 cn, which make into a stiff paste with cream, lison with cayenne. Spread this on the toasts, then I liia3mr of Bengal chutney, and over that a little §rrmesan cheese. Bake till a light brown and serve t. Aigrettes of Parmesan. IFFor from Four to Six Persons. — | pint of water ; 2 ozs. r butter; 2 ozs. of flour; 2 ozs. of Parmesan; 2 eggs ; ^='enne and salt to taste

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