Cheese Corks

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 (10)

A teacupful of milk ↝ Milk, NFS [Milk, reduced fat]
1 oz. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
2 ozs. flour ↝ Flour, 00 [Cereal Grains and Pasta]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
1 or 2 tablespoonfuls of grated Parmesan ↝ Cheese, parmesan, grated [Dairy and Egg Products]
first 1 yolk of egg ↝ Egg, yolk only, raw [Eggs and omelets]
then a whole egg (yolk and white) ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
bread-crumb ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]

Instructions (11)

Boil together a teacupful of milk and 1 oz. of butter.
Add 2 ozs. flour and stir till it no longer sticks to the pan.
Season with a little salt and cayenne.
Let it cool.
Add 1 or 2 tablespoonfuls of grated Parmesan.
Work in gradually first 1 yolk of egg, then a whole egg (yolk and white).
Set aside to cool.
Shape like corks.
Egg and bread-crumb.
Fry.
Serve hot.

Original Text

“Cheese Corks”—Sutherden. (1879.)
A kind of “petit choux” batter, egged and fried.
A teacupful of milk and 1 oz. of butter boiled together—add 2 ozs. flour and stir till it no longer sticks to the pan—then it is cooked enough. Season with a little salt and cayenne and let it cool; then add 1 or 2 tablespoonfuls of grated Parmesan. Work in gradually first 1 yolk of egg, then a whole egg (yolk and white). Set aside to cool. Shape like corks, egg, bread-crumb and fry. Serve hot.

Notes

—