Canapés au Parmesan

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 (5)

an ounce of minced onion ↝ Onions, raw [Vegetables and Vegetable Products]
half an ounce of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
half a pound of tomatoes, quartered ↝ Tomatoes, raw [Tomatoes]
a few drops of cream or new milk ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
enough grated cheese to make it like thick batter ↝ Cheese, tilsit [Dairy and Egg Products]

Instructions (4)

Stew an ounce of minced onion in half an ounce of butter till it turns a pale yellow.
Put into this pan half a pound of tomatoes, quartered, and stew them gently till tender.
Sieve them through a hair sieve, moistening them as you do so with a few drops of cream or new milk.
Return the pan to the fire and stir the tomato purée with enough grated cheese to make it like thick batter, seasoning it with freshly

Original Text · last edited 4 days ago

Canapés au Parmesan.—Stew an ounce of minced
onion in half an ounce of butter till it turns a pale
yellow, then put into this pan half a pound of
tomatoes, quartered, and stew them gently till
tender; then sieve them through a hair sieve,
moistening them as you do so with a few drops of
cream or new milk. Now return the pan to the fire
and stir the tomato purée with enough grated cheese
to make it like thick batter, seasoning it with freshly

Notes

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