Salads.
fourth a teaspoonful of salt and a few grains of cayenne; then add the whites of three eggs, beaten stiff. Shape in small balls and roll in cracker crumbs, sifted or crushed to a fine meal; fry in deep fat and drain on soft paper.
Individual Soufflés of Cheese, Iced.
(See cut facing page 106.)
Mix half a cup of grated Parmesan and one-fourth a cup of grated Gruyère cheese and one-fourth a teaspoonful of paprica with two-thirds a cup of chicken aspic, cold, but not set. Stir over ice water until just beginning to form, then fold into it one cup of whipped cream. Fasten strips of white paper around paper soufflé cases, letting the strips rise an inch and a half above the cases, fixing in place with sealing-wax, mucilage, or a stitch. Fill the cases and the papers surrounding them with the cheese mixture, and set them in a pail or mould that is thoroughly chilled. Press the cover down over a paper, and pack in equal parts of ice and salt. Let stand an hour. Before serving, remove the paper, sprinkle the tops with buttered crumbs, browned, and serve at once.
Cheese Croquettes.
(Touraine.)
Ingredients.
- 3 tablespoonfuls of butter.
- ¼ a cup of flour.
- ⅔ a cup of milk.
- Yolks of 2 eggs.
- 1 cup of mild cheese, cut in small cubes.
- ½ a cup of grated Gruyère cheese.
- Salt and cayenne to taste.
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