Talmouses with Cheese
From The encyclopædia of practical cookery, 1890
Serves 6
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 268. The excerpt below is the record exactly as published.
Talmouses with Cheese. — Have ready 6oz. of choux-paste, without sugar or zest, keeping it a little stiller than is usually done. Cut some Gruyere Cheese in little dice, and mix it with the choux-paste and a pinch of pepper. Divide Jib. of rolled-out puff paste into rounds with a paste- cutter, put in the centre of each round a little piece of choux-paste, damp the edges a little round this paste, egg it, then fold over the edges of the puff paste flat on three sides, so as to obtain a kind of three-cornered cocked hat (see Fig. 435); dust grated Parmesan Cheese over them
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