Petites Caisses à la St. James

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)

four sets of herring or mackerel roes ↝ Fish, herring, Atlantic, raw [Finfish and Shellfish Products]
a gill of rich white sauce ↝ Sauce, homemade, white, medium [Soups, Sauces, and Gravies]
grated Parmesan cheese ↝ Cheese, parmesan, grated [Dairy and Egg Products]
half their bulk of Gruyere, also cut into dice ↝ Cheese, gruyere [Dairy and Egg Products]
a small teaspoonful each of French and English mustard ↝ Mustard greens, raw [Vegetables and Vegetable Products]
a small teaspoonful each of French and English mustard ↝ Mustard greens, raw [Vegetables and Vegetable Products]
three or four egg whites ↝ Egg, white only, raw [Eggs and omelets]

Instructions (7)

Have ready some little cheese pastry-lined cases.
Clean and blanch four sets of herring or mackerel roes, and cut them into dice.
Have ready a gill of rich white sauce strongly flavoured with grated Parmesan cheese.
Stir into this the herring roes and half their bulk of Gruyere, also cut into dice, with a small teaspoonful each of French and English mustard.
Stir it all over the fire till hot.
Fill the cases with this.
Cover quickly with a meringue of three or four egg whites.

Original Text · last edited 4 days ago

Petites Caisses à la St. James.—Have ready some little cheese pastry-lined cases. Clean and blanch four sets of herring or mackerel roes, and cut them into dice. Have ready a gill of rich white sauce strongly flavoured with grated Parmesan cheese, and stir into this the herring roes and half their bulk of Gruyere, also cut into dice, with a small teaspoonful each of French and English mustard, and stir it all over the fire till hot; then fill the cases with this, cover quickly with a meringue of three or four egg whites

Notes

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