Cheese Straws

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 (4)
cheese pastry
for frying
Instructions (10)
  1. Roll out the cheese pastry about one-third of an inch thick.
  2. Cut this into three or four-inch strips.
  3. Bake these in a good oven till delicately coloured.
  4. Alternatively, prepare the paste as in the preceding recipe (but not rolling it out so thinly).
  5. Bake it when cut into strips.
  6. Or, these strips may be egged and rolled in crumbs or broken vermicelli and fried in plenty of hot fat till crisp.
  7. If stored in air-tight tins, the baked cheese straws will keep good for some time.
  8. Some cooks twist every sixth stick or so into a ring.
  9. When baked, pass four or five of the straight sticks through it.
  10. Serve one of these little faggots for each guest.
Original Text · last edited 4 days ago
Cheese Straws.—These may be made by rolling out the cheese pastry given for cassolettes, etc., about one-third of an inch thick, cutting this into three or four-inch strips, and baking these in a good oven till delicately coloured. Another way is to prepare the paste as in the preceding recipe (but not rolling it out so thinly), baking it when cut into strips ; or these strips may be egged and rolled in crumbs or broken vermicelli and fried in plenty of hot fat till crisp. If stored in air-tight tins, the baked cheese straws will keep good for some time. Some cooks twist every sixth stick or so into a ring, and when baked pass four or five of the straight sticks through it, serving one of these little faggots for each guest.
Notes
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