Bouchées au Parmesan

Common-sense cookery for English hous... · Kenney-Herbert, A. R. (Arthur Robert), 1840-1916 · 1905

Source: Common-sense cookery for English households : with twenty menus worked out in detail
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (6)

half a pint of well-drained curd ↝ Soybean curd [Soy and meat-alternative products]
one and a half ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
the yolks of three and the white of one egg, well beaten ↝ Egg, yolk only, raw [Eggs and omelets]
the white of one egg, well beaten ↝ Egg, white only, raw [Eggs and omelets]
two ounces of grated Parmesan ↝ Cheese, parmesan, grated [Dairy and Egg Products]
puff paste

Instructions (5)

Mix together curd, butter, egg yolks, and egg white.
Pass the mixture through a sieve.
Add grated Parmesan.
Line some patty pans with puff paste.
Fill the hollows with the mixture.

Original Text

Bouchées au Parmesan.—Mix together half a pint of well-
drained curd, one and a half ounces of butter, the yolks of
three and the white of one egg, well beaten. Pass through a
sieve and add two ounces of grated Parmesan. Line some
patty pans with puff paste, fill the hollows with the mixture,

Notes

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