(2) Peel a large white onion, cut it into slices, and fry in
a stewpan with a little butter; when it is brown, add 2qts.
of broth, a bunch of parsley mixed with a little chervil, and
a bay-leaf, and let it boil for ten minutes ; then colour it
with a few table -spoonfuls of good gravy, and remove it to
the side of the fire. Toast lightly some thin slices of bread,
put them in a soup-tureen, and sift over them some grated
Parmesan Cheese and a little pepper ; cut some Gruyere
Cheese in small dice, put these in the tureen, and pour the
soup over them.
(3) Peel and finely mince an onion, put it into a sauce-
pan with 41b. of butter and stir it over a brisk fire until
browned, dredging in occasionally a small quantity of flour.
Pour 2qts. of water over the onion, season to taste with
salt and pepper, and boil it for ten minutes or so. Cover
the bottom of a soup-tureen with a thin layer of grated
Parmesan or Gruyere Cheese, and over that place a layer of
thin slices of bread; put in another layer of Cheese, then
a layer of bread, and so on until four layers of each are put
in. Strain the liquor through a fine hair sieve over the
Cheese and bread, and serve while very hot.
Cheese Straws. — (1) Put 4 saltspoonful each of cayenne and
salt in 2oz. of flour ; then rub in 2oz. of butter, and add
2oz. of g'rated Parmesan Cheese ; mix all these to a stiff
paste with the yolk of an egg. Roll this out about 5in. long,
cut it into strips and rings, lay them on a greased baking’-
sheet, and bake for ten minutes in a quick oven. When they
are done put the straws through the rings like a bundle of
sticks, and serve.
(2) Mix to a paste 41b. of flour, 3oz. of grated Cheese,
4 saltspoonful of salt✪ Cheese Straws, and 4 saltspoonful of cayenne, with
the yolk of an egg. Roll the paste out about 5in. long, cut
it into strips, and twist these like paper spills. Flour a
baking-sheet, lay the strips on it, and bake them in a moderate
oven until they are crisp, but do not let them brown.
(3) Roll scraps of puff paste thin, sprinkle with grated
Cheese (and cayenne pepper if you like), fold, roll out, and
sprinkle again ; then repeat the process, and place on
ice to get firm. When cold, roll out an oblong flat Jin. thick,
place it on a baking-sheet, and with a pastry-cutter cut into
strips 4in. or 5in. long and less than 4in. wide. Bake, and
Fig. 431. Cheese Straws.
serve piled in cross triangles or squares (see Fig. 431). When
the paste is very hard, they are cut as narrow as possible,
laid in the pan in groups of five or six, with one straw bound
round the middle to represent a bundle of straws, and baked
in that position.
For details respecting Culinary Processes, Utensils, Sauces. <fcc.. referred to, see under their special heads.
TEE ENCYCLOPEDIA OF PRACTICAL COOKERY.
351
Cheese — continued.
(4) Work 2oz. of grated Parmesan Cheese into 2oz. of puff
paste, sprinkle over a little cayenne, roll out the paste to
about -Jin. in thickness, cut it into narrow strips, arrange
these on a baking-sheet brushed over with water, and bake
in a quick oven for five or sis minutes. Turn them care-
fully on to a dish, and serve. ✪ Cheese Trifles
Page 263 · 3 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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(2) Peel a large white onion, cut it into slices, and fry in
a stewpan with a little butter; when it is brown, add 2qts.
of broth, a bunch of parsley mixed with a little chervil, and
a bay-leaf, and let it boil for ten minutes ; then colour it
with a few table -spoonfuls of good gravy, and remove it to
the side of the fire. Toast lightly some thin slices of bread,
put them in a soup-tureen, and sift over them some grated
Parmesan Cheese and a little pepper ; cut some Gruyere
Cheese in small dice, put these in the tureen, and pour the
soup over them.
(3) Peel and finely mince an onion, put it into a sauce-
pan with 41b. of butter and stir it over a brisk fire until
browned, dredging in occasionally a small quantity of flour.
Pour 2qts. of water over the onion, season to taste with
salt and pepper, and boil it for ten minutes or so. Cover
the bottom of a soup-tureen with a thin layer of grated
Parmesan or Gruyere Cheese, and over that place a layer of
thin slices of bread; put in another layer of Cheese, then
a layer of bread, and so on until four layers of each are put
in. Strain the liquor through a fine hair sieve over the
Cheese and bread, and serve while very hot.
Cheese Straws. — (1) Put 4 saltspoonful each of cayenne and
salt in 2oz. of flour ; then rub in 2oz. of butter, and add
2oz. of g'rated Parmesan Cheese ; mix all these to a stiff
paste with the yolk of an egg. Roll this out about 5in. long,
cut it into strips and rings, lay them on a greased baking’-
sheet, and bake for ten minutes in a quick oven. When they
are done put the straws through the rings like a bundle of
sticks, and serve.
(2) Mix to a paste 41b. of flour, 3oz. of grated Cheese,
4 saltspoonful of salt, and 4 saltspoonful of cayenne, with
the yolk of an egg. Roll the paste out about 5in. long, cut
it into strips, and twist these like paper spills. Flour a
baking-sheet, lay the strips on it, and bake them in a moderate
oven until they are crisp, but do not let them brown.
(3) Roll scraps of puff paste thin, sprinkle with grated
Cheese (and cayenne pepper if you like), fold, roll out, and
sprinkle again ; then repeat the process, and place on
ice to get firm. When cold, roll out an oblong flat Jin. thick,
place it on a baking-sheet, and with a pastry-cutter cut into
strips 4in. or 5in. long and less than 4in. wide. Bake, and
Fig. 431. Cheese Straws.
serve piled in cross triangles or squares (see Fig. 431). When
the paste is very hard, they are cut as narrow as possible,
laid in the pan in groups of five or six, with one straw bound
round the middle to represent a bundle of straws, and baked
in that position.
For details respecting Culinary Processes, Utensils, Sauces. <fcc.. referred to, see under their special heads.
TEE ENCYCLOPEDIA OF PRACTICAL COOKERY.
351
Cheese — continued.
(4) Work 2oz. of grated Parmesan Cheese into 2oz. of puff
paste, sprinkle over a little cayenne, roll out the paste to
about -Jin. in thickness, cut it into narrow strips, arrange
these on a baking-sheet brushed over with water, and bake
in a quick oven for five or sis minutes. Turn them care-
fully on to a dish, and serve.