Talmouses

Ingredients

• Place a saucepan with 1 pint milk
• 1½ tablespoonful butter
• a pinch of salt
• ½ pound sifted flour
• 3 whole eggs
• 3 tablespoonfuls sugar
• 2 ounces grated Parmesan cheese

Method

1. 1

   Place a saucepan with milk over the fire, add butter, a pinch of salt, and stir when it boils sifted flour into it.

2. 2

   Continue stirring until it loosens itself from bottom of saucepan.

3. 3

   Transfer the paste to a dish; when nearly cold mix it with eggs, sugar, and cheese.

4. 4

   Roll out very thin some puff paste, cut out rounds, put a tablespoonful of the cheese mixture into each one, fold it over from 3 sides so the cheese mixture peeks out in the center, brush over with beaten egg, and bake in a medium oven.

5. 5

   When done dust them with sugar and serve on a napkin.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 378. The excerpt below is the record exactly as published.

f pound sifted flour with y, tea- spoonful baking powder, 3 eggs, y, pound powdered sugar, 2 tea- spoonfuls aniseed. Stir the sugar and yolks to a cream, add the aniseed and the beaten whites, last the sifted flour. Put with a teaspoon small cakes on a buttered pan, and bake in a moderate oven. Talmouses. — Place a saucepan with 1 pint milk over the fire, add lYs tablespoonful butter, a pinch of salt, and stir when it boils Vs pound sifted flour into it. Continue stirring until it loosens itself from bottom of saucepan. Transfer the paste to a dish ; when nearly cold mix it with 3 whole eggs, 3 tablespoonf uls sugar, and 2 ounces grated Parmesan cheese or fresh cream cheese. KoU out very thin some pufF paste, cut out 12 or 15 rounds with a large cutter 3 inches in diameter, put a tablespoonful of the cheese mixture into each one, fold it over from 3 sides so the cheese mixture peeks out in the cen- ter, brush over with beaten egg, and bake in a medium oven. When done dust them with sugar and serve on a napkin. This mixture may be put into patty pans which have been lined with puff paste. Almond Cookies. — Scald y, pound of sweet and 6 bitter shelled almonds ; remove the brown skin and pound the almonds fine with the white of an egg. Stir 1 tablespoonful butter

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