Diablotins à la Gruyère

The "Queen" Cookery Books. No.9. Sala... · S. Beaty-Pownall · 1905
Source
The "Queen" Cookery Books. No.9. Salads, Sandwiches, and Savories.
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (9)
pastry
cheese mixture
filling
topping
Instructions (11)
  1. Line some small dariole moulds with thinly rolled-out anchovy, cheese, or short pastry, as you prefer.
  2. Dissolve 1oz. of butter.
  3. Work into it 1/2oz. of cornflour and 3oz. grated Gruyère cheese.
  4. Moisten it with a gill of milk, and let it all boil up well.
  5. Stir into it two well-beaten eggs and a good seasoning of cayenne.
  6. Half fill the darioles with this.
  7. Lay in a good cube of anchovy, bloater, or any other highly seasoned paste.
  8. Fill them up with the rest of the cheese mixture.
  9. Sprinkle the surface with grated cheese.
  10. Bake a light brown in a moderate oven.
  11. Turn out and serve at once.
Original Text · last edited 4 days ago
Diablotins à la Gruyère.—Line some small dariole moulds with thinly rolled-out anchovy, cheese, or short pastry, as you prefer ; dissolve 1oz. of butter, work into it ½oz. of cornflour and 3oz. grated Gruyère cheese, moistening it with a gill of milk, and let it all boil up well ; then stir into it two well-beaten eggs and a good seasoning of cayenne. Half fill the darioles with this, then lay in a good cube of anchovy, bloater, or any other highly seasoned paste, fill them up with the rest of the cheese mixture, sprinkling the surface with grated cheese, and bake a light brown in a moderate oven, turn out and serve at once.
Notes
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