Mrs. Pellet.

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

Source: The Cookery Book of Lady Clark of Tillypronie
Yield: 12.0 pieces
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (15)

1/4 lb. puff paste (see Paste and Pastry)
1/4 pt. milk ↝ Milk, NFS [Milk, reduced fat]
1/2 ozs. flour ↝ Flour, 00 [Cereal Grains and Pasta]
1 oz. butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
1/2 ozs. cream curd (1/4 pt. cream turned by small 1/2 teaspoonful of rennet) ↝ Cheese, cottage, creamed, large or small curd [Dairy and Egg Products]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
2 ozs. grated Parmesan ↝ Cheese, parmesan, grated [Dairy and Egg Products]
2 eggs with which to make a batter ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

For batter

the milk ↝ Milk, NFS [Milk, reduced fat]
the butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
the salt ↝ Salt, table, iodized [Spices and Herbs]
the flour ↝ Flour, 00 [Cereal Grains and Pasta]
the curd ↝ Soybean curd [Soy and meat-alternative products]
first 1 egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
then a second ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Instructions (3)

put the milk, butter and salt into a stewpan over a slow fire, and add the flour as soon as they begin to simmer.
Stir on over the fire 2 or 3 minutes with a wooden spoon; then add the curd, from which all moisture must previously have been pressed out with a napkin; after the curd, work in first 1 egg, then a second—this batter must be about the same thickness as for “petits choux.”
Fold the puff pastry 9 times, and roll it out to 1/8 inch in thickness; then stamp out 12 circular pieces about 2 inches in diameter, with a tin cutter; place them on a baking sheet 1 inch or so apart from each other; put in the centre of each a good teaspoonful of the batter; wet the edges, and turn up the sides so as to make each the shape of a three-cornered hat; egg them over with a paste brush, and bake a light brown; dust them over with grated Parmesan, and serve hot.

Original Text

(Mrs. Pellet.)
Have ready ¼ lb. puff paste (see Paste and Pastry); also ¼ pt. milk, ½ ozs. flour, 1 oz. butter, ½ ozs. cream curd (¼ pt. cream turned by small ½ teaspoonful of rennet), a little salt, 2 ozs. grated Parmesan, 2 eggs with which to make a batter.
For batter put the milk, butter and salt into a stewpan over a slow fire, and add the flour as soon as they begin to simmer. Stir on over the fire 2 or 3 minutes with a wooden spoon; then add the curd, from which all moisture must previously have been pressed out with a napkin; after the curd, work in first 1 egg, then a second—this batter must be about the same thickness as for “petits choux.”
Fold the puff pastry 9 times, and roll it out to ⅛ inch in thickness; then stamp out 12 circular pieces about 2 inches in diameter, with a tin cutter; place them on a baking sheet 1 inch or so apart from each other; put in the centre of each a good teaspoonful of the batter; wet the edges, and turn up the sides so as to make each the shape of a three-cornered hat; egg them over with a paste brush, and bake a light brown; dust them over with grated Parmesan, and serve hot.

Notes

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