White Sauce with Toast and Parmesan

Ingredients

• one cup of cream or milk
• one tablespoonful of butter
• two tablespoonfuls of flour
• the whites of six hard-boiled egg chopped fine
• salt to taste
• tabasco sauce to taste
• thin slices of buttered toast
• some grated Parmesan cheese

Method

1. 1

   Put cream or milk into a chafing dish.

2. 2

   Rub together butter and flour, stir into boiling milk, then add chopped egg whites.

3. 3

   Stir well and remove when boiling.

4. 4

   Serve over buttered toast spread with egg paste and sprinkle with Parmesan.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 71. The excerpt below is the record exactly as published.

tabasco sauce to taste. Put into your chafing dish one cup of cream or milk; rub together one tablespoonful of butter with two table- spoonfuls of flour, and stir carefully into the boiling milk, and then add the whites of six hard-boiled egg chopped fine. Stir well, and remove when the boiling point is reached. Have ready thin slices of buttered toast spread with the yellow of egg paste thickly, and over this sprinkle some grated Parmesan cheese. Ar- range on a platter and pour the hot white sauce over it, and serve with lettuce sandwiches. EAVIOLA— ORIGINAL. This recipe belonged to my grandmother and has never before been given to the public : Two sets of brains, five cents' worth of spinach or two heads of lettuce, one full cup of Italian cheese, grated, a suspicion of sweet balm, parsley and thyme; one full cup of cottage cheese or smearcase, yolks of eight eggs, one table- spoonful of salt, one-half teaspoonful of dry mustard, three tablespoonfuls of olive oil, twenty -six rolled snow- flake crackers, six buttons of garlic, and red pepper to taste. Chop lettuce or spinach and garlic very fine; also chop fine sweet balm, parsley and thyme; wash the brains and mash very light, then put in the cottage cheese, yolks of eggs, salt, mustard, olive oil, pepper, spinach, cheese and rolled crackers. Parboil brains ten minutes before adding them. Gbavy for Ea viola : Eight fresh tomatoes skinned and stewed with one tablespoonful of butter and a few 152 The Complete Cook Book. drops of tabasco sauce; chop two onions and fry brown in one-half pint of olive oil, and add to the tomatoes with one can of chopped mushrooms. Make a dough of one egg beaten light with a pinch of salt and one-half gill of water; when well beaten stir in all the flour it will take until stiff enough to roll ; roll it out ; dot with one table- spoonful of the dressing, fold it over, cut it out like small turnovers, pinch the edges and drop into boiling salted water and boil about ten or fifteen minutes ; take it out and place it on a hot platter, sprinkle it over with grated cheese, and cover it with the above gravy. Very fine. ITOODLES— ORIGINAL. A valuable family recipe that has never before been published: Yolks of six eggs, beaten light, with two teaspoonfuls of salt and whites of two eggs and one gill of water; stir in all the flour it will take and roll into a thin sheet; rub with flour and roll it up like a jelly roll and shave it down as fine as possible; shake up with more flour and set aside until ready to use. Noodle Dressing : Three good-sized onions, sliced, and two buttons of garlic; fry slowly in one-half cup of butter; add one fried chicken, one-half pound of chopped beef to the onions and butter; when done add one set of fried brains, one pint of water and one quart can of toma- toes; let it all stew three hours. Boil noodles or maca- roni in salted water one-half hour, then drain it and add it to the beef and onions with one-half cup of grated red ball cheese and one-half can of mushrooms; then boil fifteen minutes longer. Season with red pepper and pars- ley. Mix together in a baking dish and brown nicely in an oven ; then raise edges with a fork and pour in olive oil. Serve with grated cheese and the following gravy : One can of tomatoes stewed with one tablespoonful of butter and a few shakes of tabasco sauce; chop two onions and fry brown in one-half pint of olive oil and add to the tomatoes with one-half can of mushrooms. MACARONI OR SPAGHETTI AND GRATED CHEESE. Take enough mararoni to fill a dish, break it into lengths and soak it in cold water for one hour. Then The Complete Cook Book. 153 boil it until tender in salted water. Take it out and pour cold water through it. Line the bottom of a bak- ing dish with the boiled macaroni, then a layer of cheese, dust with salt and red pepper and dot with bits of butter. N<^w fill the dish with sweet milk, into which two eggs have been beaten, and bake until brown on top. Do not let it get dry. If you are scarce of milk, add water. Never serve it dry. CHAFING DISH CHEESE. Cooked cheese is more digestible, it is now claimed, than raw. A small pinch of carbonate of potash added to each tablespoonful of cheese will make it, in any case, digestible. CHEESE PUFES. Cheese pufiPs are made by taking an equal quantity of grated cheese and bread crumbs. Soak the bread crumbs in as much milk as they will absorb. To each pint of crumbs allow two eggs. Season with salt and not pepper. Place alternate layers of cheese and bread crumbs in a baking dish, add the eggs and bake aboiit fifteen minutes. Serve as soon as the dish is taken from the oven. Cut thin slices of bread about three inches square, heap them with grated cheese, taking care not to spread it within an eighth of an inch of the edges of the squares. Place them in a pan and put them in a quick oven. They should toast rapidly, that the cheese may not melt too much. Serve them on a hot dish, and cover them if the distance is long between kitchen and dining room. CHEESE ECLAIRES. Of all the preparations of cheese these are the most delicate and popular, and once the "hand is in" their making will be found very simple j the batter also answers for cream puffs either filled with whipped or made cream, and is made by putting on to boil half a pint of water and a heaping tablespoonful of butter ; when boiling stir briskly with a spoon in the right hand, while 154 The Complete Cook Book. with the left eight rounded tablespoonfuls of flour (four ounces) is sprinkled in; it will soon form a ball which will leave the side of the saucepan; put this aside and when cold add four eggs, beating them in one at a time; when they are all in beat briskly for five minutes (watch the time). The mixture is now to remain in a warm place for half an hour and stirred occasionally ; it is then ready to be dropped, a tablespoonful at a time and two inches apart on a buttered tin, popped into a brisk but not scorching oven and baked about twenty min- utes ; when done they will b« puffed out and brown. When cold make an opening in the side and fill with the following mixture while hot. They may be shut up in a hot oven for a moment just before sending to table. For the filling have a quarter of a pound of grated cheese, a gill of milk in which is dissolved as much bi-carbonate of potash as will stand on a ten-cent piece, half a teaspoonful of mustard, a saltspoonful of white pepper, a grain of cayenne, the sixth part of a nutmeg grated, two tablespoonfuls of flour

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