Cheese Dishes Served with Salads.
Method.—Make a sauce of the butter, flour and milk; add the yolks, slightly beaten, and beat thoroughly; add the grated cheese, and, when melted, remove from the fire; add the seasonings and cubes of cheese. Spread in a shallow pan to cool. Cut in any shape desired, dip in crumbs, then in egg, and again in crumbs; fry in deep fat and drain on brown paper.
Cheese Aigrettes.
Ingredients.
- ½ a cup of water.
- ¼ a cup of butter.
- ½ a cup of flour.
- 2 eggs, with yolk of a third.
- A few grains of cayenne and salt.
- 2 ounces (¼ a cup) of grated Parmesan cheese.
- Hot fat.
Method.—Boil the water and butter, sift in the flour with the salt and cayenne; stir and cook until the mixture cleaves from the side of the pan. When the mixture has slightly cooled, add the eggs, one at a time, beating in each egg thoroughly before another is added. Lastly, add the cheese. Drop, by teaspoonfuls, into hot fat and fry a golden brown. Drain on soft paper and serve piled on a folded napkin.
Cheese d'Artois.
Ingredients.
- 2 tablespoonfuls of butter.
- White of 1 egg.
- Yolks of 2 eggs.
- Salt and paprica.
- 2 ounces of grated Parmesan cheese.
- ½ a pound of plain or puff paste.
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