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one of them with small, square pieces of cheese, and the other two respectively with butter and biscuits. In small households it is more economical to place the cheese on the table in the piece, and cut off from it what is required.

3015.—CHEESE BISCUITS. (Fr.Biscuits de Fromage.)

Ingredients.—Finely-grated cheese, puff paste trimmings, 1 yolk of egg.

Method.—Roll the paste out thinly, sprinkle it liberally with grated cheese, and fold in three. Repeat the process twice, then cut it into rounds with a small cutter, brush them over with beaten yolk of egg, and bake in a moderately hot oven until crisp.

Time.—30 minutes. Average Cost, 5d. Sufficient, allow 2 to each person.

3016.—CHEESE BISCUITS. (Another Method.)

Ingredients.—3 oz. of grated cheese, 2 oz. of butter, 3 oz. of flour, 1 yolk of egg, cayenne, pepper and salt.

Method.—Rub the butter into the flour, add the cheese, season to taste, and mix into a stiff dough with the yolk of egg. Roll out the dough to rather less than a ¼ of an inch in thickness, stamp it into rounds or cut it into fingers, and bake in a quick oven until crisp. The biscuits will keep for a long time in a tin, and can be heated when wanted.

Time.—¾-hour. Average Cost, 5d. Sufficient, allow 2 to each person.

3017.—CHEESE FONDUE. (Fr.Fondue de Fromage.)

Ingredients.—3 oz. of finely-grated Parmesan or Cheshire cheese, 1 oz. of butter, 1 oz. of flour, 3 whites of eggs, 2 yolks of eggs, ¼ of a pint of milk, a pinch of salt, a small pinch of cayenne.

Method.—Melt the butter in a stewpan, mix in the flour, add the milk, and stir and simmer gently until smooth and thick. Add the cheese, salt and cayenne, and when well mixed pour the preparation on to the well-beaten yolks of eggs, stirring briskly meanwhile. Whip the whites of eggs to a stiff froth, and stir them lightly into the mixture. Have ready a well-buttered soufflé tin which the mixture should about half fill, pour it in and bake in a moderately hot oven for about 20 minutes. As the excellence of this dish depends on its lightness it should be served the moment it is ready. Overcooking will cause it to be tough, and standing after it is cooked will make it heavy.

Time.—½-hour. Average Cost, 9d. Sufficient for 1 dish.