Cheese d’Artois

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)

the weight of two eggs in bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
the weight of two eggs in cheese ↝ Cheese, tilsit [Dairy and Egg Products]
the weight of one in butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
some puff paste

Instructions (2)

Roll the paste out very thin and halve it
Heat the butter in a delicately clean pan and beat into it the bread-crumbs

Original Text · last edited 4 days ago

Cheese d’Artois.—Take the weight of two eggs in
bread-crumbs and cheese, and the weight of one in
butter, with some puff paste. Roll the paste out
very thin and halve it; heat the butter in a
delicately clean pan and beat into it the bread-

Notes

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