Flutes 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 12 days ago
Not a recipe: No

Ingredients (3)

for coating

grated Parmesan ↝ Cheese, parmesan, grated [Dairy and Egg Products]
egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
bread-crumb them with a breading half Parmesan and half crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]

Instructions (5)

Roll out the mixture as for croquettes on a pastry board.
Powder it over well with grated Parmesan.
Make out of it a number of thin rolls three and a half inches long, and a little thicker than a drawing pencil.
Egg these, and bread-crumb them with a breading half Parmesan and half crumbs.
Fry as you do croquettes.

Original Text

For flutes au Parmesan roll out the mixture as for croquettes on a pastry board, powder it over well with grated Parmesan : then make out of it a number of thin rolls three and a halt inches long, and a little thicker than a drawing pencil; egg these, and bread-crumb them with a breading half Parmesan and half crumbs, and fry as you do croquettes.

Notes

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