Cheese Aigrettes

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 (7)
Instructions (8)
  1. Put butter and water into a pan, and as soon as it boils up dredge in flour.
  2. Stir it till it is a thick smooth paste that leaves the sides of the pan quite clean.
  3. Work in grated Parmesan and coralline pepper.
  4. Mix in, off the fire, the yolks of two eggs, beating the first well in before adding the second.
  5. Stir in the very stiffly whipped whites of the eggs.
  6. Turn it out on a buttered plate to cool.
  7. When cold fry it in little rough lumps.
  8. This same paste can also be forced out by means of a bag and pipe on to a buttered baking tin, baked, and served as cheese profiterolles, or used as a garnish for clear soup, if small enough.
Original Text · last edited 4 days ago
Cheese Aigrettes.—Put 2oz. of butter into a pan with half a pint of water, and as soon as it boils up dredge in 4oz. of fine flour; stir it till it is a thick smooth paste that leaves the sides of the pan quite clean, then work in 2oz. of grated Parmesan and a good dash of coralline pepper; next mix in, off the fire, the yolks of two eggs, beating the first well in before adding the second, and lastly stir in the very stiffly whipped whites of the eggs. Now turn it out on a buttered plate to cool, and when cold fry it in little rough lumps. This same paste can also be forced out by means of a bag and pipe on to a buttered baking tin, baked, and served as cheese profiterolles, or used as a garnish for clear soup, if small enough.
Notes
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