The new century cookery book

Beat up the eggs in a basin, add the milk and cream and half an ounce of grated cheese, and season with very little salt, white pepper, cayenne, and nutmeg. Fill ten to twelve small tartlet moulds (previously buttered) with this mixture, put them in a saute-pan containing a little boiling water, and cook in the oven for about fifteen minutes. Mix the choux paste with one ounce of grated cheese. Meanwhile roll out the choux paste and stamp out as many rounds as there are tartlets, and of similar size ; put them on a buttered baking-tin and bake a golden colour. Place them on a hot dish, dress the cooked custards on these croutes, sprinkle them freely with grated cheese, hold the dish under a red-hot salamander for a few minutes, and serve at once. 1909. Gnocchi au Gratin (Gnocchi). — 2 oz. butter, 1 pint water, 3 oz. flour or 2 oz. florador, 2 eggs, 3 oz. grated cheese, 3 oz. chopped ham, 1| gill bechamel sauce (No. 202), salt, and paprika pepper. Put the water and butter in the stewpan, add a pinch of salt, stir in when boiling the flour or florador, and work over the fire until it becomes perfectly smooth, like a pate a choux. Remove the pan from the fire, let the paste cool a little, then add the eggs one at a time, and work in at the same time a handful of grated cheese and the ham roughly chopped. Divide the paste, shape it into little quenelle shapes on a floured board, put these into boiling water, and cook for a few minutes. Drain the quenelles on a sieve, let cool, and arrange them neatly on a buttered gratin dish. Cover with well-reduced bechamel sauce, sprinkle well with grated cheese, season with a good pinch of paprika, and bake in a hot oven for ten minutes. Stand the dish on a folded napkin and serve very hot. 1910. JBeignets a la Gruyere ( Cheese Fritters). — About % lb. choux paste (No. 36), 6 oz. Gruyere cheese, 1 egg, soft breadcrumbs, salt, Nepaul pepper, fat for frying . Cut the cheese into slices about a quarter of an inch thick, stamp out some ovals with a pastry-cutter, wipe each piece with a dry cloth, coat one side of each piece of cheese with choux paste, smooth over with a palette knife, beat up the eggs. Have ready a plateful of bread-crumbs, mix with them two saltspoonfuls of salt and a good pinch of Nepaul pepper. Dip the slices of cheese in the egg-crumb, let the coating get dry, then egg and crumb again. Let them stand for a few minutes, and then plunge them into hot fat, and fry until a golden colour. Drain, dish up on a folded napkin, and serve quickly. 1911. JPetites Croutes an Frontage. — White or brown bread, clarified fat or butter for f rying , 1 oz. fresh butter, 1 yolk of egg, 1 dessertspoonful cream or milk, 2 oz. grated Parmesan cheese, 1 oz. bread-crumbs, pepper, salt, and cayenne. Cut some slices of bread about half an inch thick, stamp out some rounds one and a quarter inch in diameter, mark the centre with a smaller cutter, and scoop out the centre to receive the filling. Prepare a mixture with the cream, egg-yolk, butter, cheese, and breadcrumbs, season to taste. Fry the hollowed croutes in hot fat a golden colour, drain, and fill with the cheese mixture ; heap up, and smooth the surface with the blade of a knife, put it in the oven for a few minutes, or hold under a hot salamander long enough to brown the top, and serve on a folded napkin.