Cheese Canocles. (Mrs. Weston)

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (11)

nearly 1 pt. of water ↝ Water, tap [Tap water]
4 oz. of fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
6 ozs. of flour ↝ Flour, 00 [Cereal Grains and Pasta]
6 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
about 1 lb. of grated Parmesan cheese ↝ Cheese, parmesan, grated [Dairy and Egg Products]
a little mustard ↝ Mustard greens, raw [Vegetables and Vegetable Products]
salt ↝ Salt, table, iodized [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
some boiling water ↝ Water, tap [Tap water]
a little brown Spanish sauce (see Sauces for Meat)
some grated Parmesan ↝ Cheese, parmesan, grated [Dairy and Egg Products]

Instructions (7)

Take nearly 1 pt. of water in a stewpan with 4 oz. of fresh butter, let them boil together, then mix in 6 ozs. of flour, and 6 eggs, with about 1 lb. of grated Parmesan cheese, and a little mustard, salt and pepper.
Have some boiling water ready, and, when all is well mixed, drop in the preparation in balls the size of walnuts, letting them boil for 10 minutes.
Drain them on a sieve, and then pile them in a silver soufflé dish.
Pour over them a little brown Spanish sauce (see Sauces for Meat), sprinkle over them some grated Parmesan; put them into the oven to bake for 20 minutes, then glaze them quickly, and put them back into the oven for 10 minutes more to set and become a nice light-brown colour, but not dried up into separate hard balls.
Take care they don’t scorch or they will be bitter.
Serve in a silver soufflé dish.
They may be warmed up again in cockle shells for lunch.

Original Text

Cheese Canocles. (Mrs. Weston).
(Their usual name is “Coquilles à la Viennoise.”)
Take nearly 1 pt. of water in a stewpan with 4 oz. of fresh butter, let them boil together, then mix in 6 ozs. of flour, and 6 eggs, with about 1 lb. of grated Parmesan cheese, and a little mustard, salt and pepper.
Have some boiling water ready, and, when all is well mixed, drop in the preparation in balls the size of walnuts, letting them boil for 10 minutes. Drain them on a sieve, and then pile them in a silver soufflé dish.
Pour over them a little brown Spanish sauce (see Sauces for Meat), sprinkle over them some grated Parmesan; put them into the oven to bake for 20 minutes, then glaze them quickly, and put them back into the oven for 10 minutes more to set and become a nice light-brown colour, but not dried up into separate hard balls. Take care they don’t scorch or they will be bitter. Serve in a silver soufflé dish.
They may be warmed up again in cockle shells for lunch.

Notes

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