Cheese Fritters

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 (14)
Optional addition
Instructions (13)
  1. Boil some macaroni till tender, then cut it up into tiny rings.
  2. Mix the macaroni rings with grated Parmesan cheese, a little pepper and salt.
  3. Roll out some puff pastry trimmings.
  4. Dust the pastry thickly with grated cheese and some coralline pepper.
  5. Fold the pastry over and roll it out again as thin as you can get it.
  6. Stamp the pastry out in rounds.
  7. On half the rounds put a little heap of the cheese and macaroni mixture.
  8. Cover over with the other pastry rounds, pinching the edges well together.
  9. Dip the fritters in beaten egg.
  10. Dip the fritters in bread-crumbs or broken up vermicelli.
  11. Fry in plenty of hot fat till of a golden brown.
  12. Serve on a napkin, dusted with grated cheese and cayenne.
  13. Some cooks add a little thick tomato sauce to the cheese and macaroni.
Original Text · last edited 4 days ago
Cheese Fritters.—Boil some macaroni till tender, then cut it up into tiny rings and mix these with grated Parmesan cheese, a little pepper and salt. Roll out some puff pastry trimmings, dust it thickly with grated cheese and some coralline pepper, fold it over and roll it out again as thin as you can get it. Now stamp it out in rounds, and on half the rounds put a little heap of the cheese and macaroni, and cover over with the other rounds, pinching the edges well together ; dip in egg and then in bread-crumbs or broken up vermicelli, and fry in plenty of hot fat till of a golden brown. Serve on a napkin, dusted with grated cheese and cayenne. Some cooks add a little thick tomato sauce to the cheese and macaroni.
Notes
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