- 3 tablespoonfuls of butter.
- ¼ a cup of flour.
- 2/3 a cup of milk.
- Yolks of 2 eggs.
- 1 cup of mild cheese, cut in small cubes.
- ½ a cup of grated Gruyère cheese.
- Salt and cayenne to taste.
Method.—Make a sauce of the butter, flour and milk; add the yolks, slightly beaten, and beat thoroughly; add the grated cheese, and, when melted, remove from the fire; add the seasonings and cubes of cheese. Spread in a shallow pan to cool. Cut in any shape desired, dip in crumbs, then in egg, and again in crumbs; fry in deep fat and drain on brown paper.
Cheese Aigrettes.
Ingredients.
- ½ a cup of water.
- ¼ a cup of butter.
- ½ a cup of flour.
- 2 eggs, with yolk of a third.
- A few grains of cayenne and salt.
- 2 ounces (¼ a cup) of grated Parmesan cheese.
- Hot fat.
Method.—Boil the water and butter, sift in the flour with the salt and cayenne; stir and cook until the mixture cleaves from the side of the pan. When the mixture has slightly cooled, add the eggs, one at a time, beating in each egg thoroughly before another is added. Lastly, add the cheese. Drop, by teaspoonfuls, into hot fat and fry a golden brown. Drain on soft paper and serve piled on a folded napkin.
Cheese d'Artois.
Ingredients.
- 2 tablespoonfuls of butter.
- White of 1 egg.
- Yolks of 2 eggs.
- Salt and paprica.
- 2 ounces of grated Parmesan cheese.
- ¼ a pound of plain or puff paste.