Parmesan and Cauliflower.— Boil a
moderate-sized cauliflower in the usual way,
and drain it well. Put a large table-spoontul
of grated Parmesan into a ste\vpan, wdth a
quarter of a pint of good white sauce, and let
them simmer together for four or five minutes,
then put in the di-aincd cauliflower, and let
it boil very gently for ten minutes. Put the
vegetable into a hot disli, gi-atc another table-
spoonful of Parmesan✪ Parmesan and Cauliflower over it, brown it with a
salamander, or put in the Dutch oven for a
minute or two, jmux the sauce over it, and
serve. Probable cost. Is. Sufficient for three
or four persons.
Parraesan and Soup.— Grated Parmesan
should be served with macaroni and all other
soups made with Italian pastes.
Parmesan Cheese, British.— Put a
piece of rennet into some fresh milk, about
76 deg. in temperature. Let it stand an hour
or two, then put it over a gentle fire, and let it
heat very gradually until the cui-d separates.
Throw in haK a cupful of cold water to assist
the separation, hft out the curd, drain the
liquid entirely from it, and press in the usual
way. Rub it every day for twenty-one days
vrith a little salt, and be careful that it di-ics
gradually. The milk should be heated until
the curd separates.
Parmesan Cheese, Cauliflowers
with {sec Cauliflowers).
Parmesan Cheese, Cod and {see Cod.
and Parme.s;ui Cheese).
Parmesan Cheese, Lamb Chops
Fried with {xec Lamb Chops Fried with
Parmesan Cheese).
Parmesan Cheese, Nouilles with
{see Nouilles with Parmesan or au Gratin).
Parmesan Cheese, Potatoes Sliced
with {see Potatoes Sliced with Parmesan
Cheese).
Parmesan Cheese Straws.— Beat three
ounces of fresh butter to a cream. Mix with it
three ounces of dried flour, three ounces of
grated Parmesan, and half a salt-spoonful of
cayenne✪ Parmesan Cheese Straws. EoU the paste out thin ; cut it into
strips three inches long, and the thii-d of an
inch broad, and bake them on a buttered tin in
a quick oven. Serve them immediately, piled
high on a napkin. Time, a few minutes to
bake. Probable cost, 8d. Sufficient for two or
three persons.
Parmesan Fondue. — Mix an ounce of
flour to a smooth paste with a little cold water,
and stir into it half a pint of boiling milk. Season
the mixture with a little pepper and salt, and
haK a tea-spoonful of made mustard, and add
one ounce of fresh butter and three ounces of
grated Parmesan; then put it aside to cool.
Have ready a well-oiled mould, sufficiently large
to allow for rising. Beat the yollcs of three
egg✪ Parmesan Fondues, and stir them into the batter, and at the
last moment add the whites of the eggs, which
have been Avhisked to a polid froth. Bake in a
quick oven. When set, the fondue is done enough,
and must be served immediately. Time, from
half to three-quarters of an hour. Probable
cost, lOd. Sufficient for four or five persons.
Page 1085 · 3 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Parmesan and Cauliflower.— Boil a moderate-sized cauliflower in the usual way, and drain it well. Put a large table-spoontul of grated Parmesan into a stewpan, with a quarter of a pint of good white sauce, and let them simmer together for four or five minutes, then put in the drained cauliflower, and let it boil very gently for ten minutes. Put the vegetable into a hot disli, grate another tablespoonful of Parmesan over it, brown it with a salamander, or put in the Dutch oven for a minute or two, pour the sauce over it, and serve. Probable cost. Is. Sufficient for three or four persons.
Parmesan and Soup.— Grated Parmesan should be served with macaroni and all other soups made with Italian pastes.
Parmesan Cheese, British.— Put a
piece of rennet into some fresh milk, about 76 deg. in temperature. Let it stand an hour or two, then put it over a gentle fire, and let it heat very gradually until the curd separates. Throw in haK a cupful of cold water to assist the separation, hft out the curd, drain the liquid entirely from it, and press in the usual way. Rub it every day for twenty-one days vrith a little salt, and be careful that it dries gradually. The milk should be heated until the curd separates. Parmesan Cheese, Cauliflowers
with {sec Cauliflowers).
Parmesan Cheese, Cod and {see Cod. and Parme.s;ui Cheese).
Parmesan Cheese, Lamb Chops Fried with {see Lamb Chops Fried with Parmesan Cheese).
Parmesan Cheese, Nouilles with
{see Nouilles with Parmesan or au Gratin).
Parmesan Cheese, Potatoes Sliced with {see Potatoes Sliced with Parmesan Cheese).
Parmesan Cheese Straws.— Beat three ounces of fresh butter to a cream. Mix with it three ounces of dried flour, three ounces of grated Parmesan, and half a salt-spoonful of cayenne. EoU the paste out thin ; cut it into strips three inches long, and the third of an inch broad, and bake them on a buttered tin in a quick oven. Serve them immediately, piled high on a napkin. Time, a few minutes to bake. Probable cost, 8d. Sufficient for two or three persons.
Parmesan Fondue. — Mix an ounce of flour to a smooth paste with a little cold water, and stir into it half a pint of boiling milk. Season the mixture with a little pepper and salt, and haK a tea-spoonful of made mustard, and add one ounce of fresh butter and three ounces of grated Parmesan; then put it aside to cool. Have ready a well-oiled mould, sufficiently large to allow for rising. Beat the yollcs of three eggs, and stir them into the batter, and at the last moment add the whites of the eggs, which have been whisked to a polid froth. Bake in a quick oven. When set, the fondue is done enough,
and must be served immediately. Time, from half to three-quarters of an hour. Probable cost, lOd. Sufficient for four or five persons.
Records on this page
Parmesan and CauliflowerParmesan Cheese StrawsParmesan Fondue