Time.—To fry each pancake, from 2 to 3 minutes. Average Cost, uncertain. Sufficient, allow 1 to each person. Seasonable at any time.
2726.—CAVIARE PATTIES. (Fr.—Bouchées au Caviar.)
Ingredients.—1 small pot of caviare, 2 tablespoonfuls of tomato sauce, ½ an oz. of butter, 1 finely-chopped shallot, a few drops of lemon-juice, fried parsley, puff paste No. 1665.
Method.—Prepare 6 or 8 1½-inch diameter patty cases (see No. 795); when baked, remove and preserve the lids, scoop out the soft inside, and keep the cases hot until required. Cook the shallot slightly in the butter, then add the caviare, tomato sauce and a few drops of lemon-juice. Fill the cases with the preparation, put on the lids, garnish with crisply-fried parsley, and serve.
Time.—1 hour. Average Cost, 3s. 3d., exclusive of the paste. Sufficient for 6 or 8 persons. Seasonable at any time.
2727.—CHEESE AIGRETTES. (Fr.—Aigrettes au Parmesan.)
Ingredients.—3 ozs. of grated Parmesan cheese, 4 ozs. of flour, 2 ozs. of butter, 3 yolks of eggs, ½ a pint of water, cayenne, salt.
Method.—Put the butter and water into a small stewpan; when boiling add the previously dried and sieved flour, and stir vigorously over the fire until the panada leaves the sides of the pan quite clean. Now mix in, off the fire, the cheese, the yolks of eggs, beating each one in separately, add seasoning to taste, and lastly stir in the stiffly-whipped whites of eggs. Turn on to a plate, and when cold drop small rough pieces of it into hot fat, but they must not fry too quickly or the surface will become too brown before the interior is sufficiently cooked. On the other hand, if the fat is too cold it soaks into the paste, and the aigrettes are greasy. As the success of this dish depends chiefly on the frying, the greatest possible care should be bestowed upon it. After being well drained the aigrettes are usually arranged in a pyramidal form on a folded napkin or dish-paper, and sprinkled with Parmesan cheese or Krona pepper.
Time.—1 hour. Average Cost, 1s. 2d. Sufficient for 6 or 7 persons. Seasonable at any time.
2728.—CHEESE BALLS. (Fr.—Ballons au Fromage.)
Ingredients.—2 ozs. of grated Cheshire or Cheddar cheese, 1 oz. of flour, 1 egg, salt, pepper, cayenne, frying-fat.
Method.—Mix the cheese, flour, and yolk of egg together, add salt, pepper, and cayenne to taste, then whip the white of the egg to a stiff froth and stir it lightly into the rest of the ingredients. Have
