Cheese, for Cornets

The "Queen" Cookery Books. No.9. Sala... · S. Beaty-Pownall · 1905
Source
The "Queen" Cookery Books. No.9. Salads, Sandwiches, and Savories.
Time
Cook: 30 min Total: 30 min
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (7)
Instructions (6)
  1. Rub together 4oz. of fine flour, 2oz. of butter, a little salt and coralline pepper.
  2. When thoroughly mixed, work in one whole egg, 1oz. of grated Parmesan cheese, and just enough milk to get it to a smooth stiff paste.
  3. Roll it out thinly, prick it with a fork, or a pricker, stamp it out in rounds (or in squares if to use with Pompadour moulds), three to four inches across and one-eighth of an inch thick.
  4. Use them to line some well-buttered cornet moulds, slipping another buttered mould into the first one as soon as it is lined (to keep the paste in place).
  5. Bake in a moderate oven for twenty-five to thirty minutes till crisp.
  6. Slip them off the tins, and use when cold.
Original Text · last edited 4 days ago
Cheese, for Cornets.—Rub up together 4oz. of fine flour, 2oz. of butter, a little salt and coralline pepper; when thoroughly mixed, work in one whole egg, 1oz. of grated Parmesan cheese, and just enough milk to get it to a smooth stiff paste. Roll it out thinly, prick it with a fork, or a pricker, stamp it out in rounds (or in squares if to use with Pompadour moulds), three to four inches across and one-eighth of an inch thick, and use them to line some well-buttered cornet moulds, slipping another buttered mould into the first one as soon as it is lined (to keep the paste in place), and bake in a moderate oven for twenty-five to thirty minutes till crisp, then slip them off the tins, and use when cold.
Notes
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