[2299—ALLUMETTES]
Prepare a ribbon of puff-paste three inches wide by one-fifth inch thick, leaving the length to come as it will. Spread on it some very reduced Béchamel sauce, combined with two tablespoonfuls of grated Gruyère cheese per one-half pint, and season with cayenne. Sprinkle the surface with grated Parmesan; press the latter into the sauce by means of the flat of a knife; cut into rectangles one inch wide; set these on a slightly-moistened tray, and bake them in a moderate oven for twelve minutes.
[2300—BEIGNETS SOUFFLÉS[!-- TN: acute invisible --] WITH CHEESE]
Prepare some ordinary “pâte à choux” without sugar (No. [2375]), and combine it, per lb., with five oz. of a [Brunoise] of Gruyère.
Divide up this paste into portions the size of hazel-nut, and fry them in fat like other Beignets [soufflés].
[679]
][2301—BEURRECKS A LA TURQUE]
Reduce the required amount of Béchamel sauce to a thick consistence; mix it with an equal quantity of Gruyère dice; season with cayenne, and spread the preparation on a dish to cool.
Then divide it up into portions the size of fine walnuts; shape these like cigars, wrap each portion in a very thin layer of noodle paste; treat them [à l’anglaise], and fry them at the last moment in very hot fat.
[2302—CHOUX AU FROMAGE]
By means of a piping-bag, form some “[choux],” a little larger than the Saint-Honoré ones, from ordinary paste (see No. [2375]). [Gild] them with beaten eggs; bake them in a moderate oven, and keep them dry. When cold, cut them at the top; garnish them with “[Fondue] au fromage” seasoned with cayenne, and complete with some Chantilly cream, combined with grated Parmesan; this should be laid on by means of a piping-bag, as in the case of “choux à la crème.”