Kisch 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)
Instructions (4)
  1. Beat up the yolks of five or six eggs with a gill of cream or new milk, an ounce of grated Parmesan, a good pinch of cayenne, and a dust of salt.
  2. Pour the mixture into little china soufflé cases.
  3. Bake in a moderate oven.
  4. Serve very hot.
Original Text · last edited 4 days ago
Kisch au Parmesan.—Beat up the yolks of five or six eggs with a gill of cream or new milk, an ounce of grated Parmesan, a good pinch of cayenne, and a dust of salt. Pour the mixture into little china soufflé cases, bake in a moderate oven, and serve very hot.
Notes
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