Cut some slices of bread about half an inch thick,
stamp out some rounds one and a quarter inches 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.
744. Diablotines a la Gruyere. — Line a dozen small
dariole moulds with very thin ordinary paste ; boil up a
gill of milk in a stewpan, add one ounce of butter,
mix with half an ounce of cornflour, also three ounces
of grated Gruyere cheese : stir well over the fire, and mix
with two beaten eggs, season with a little salt, and
highly with cayenne. Half fill the moulds with this
preparation, put a small quantity of anchovy or bloater
paste in the centre of each, cover with the remaining
mixture, sprinkle the surface with grated cheese, bake
in a moderate oven a light brown, turn out, and serve
quickly on a folded napkin.
670 RECHERCHE COOKERY.
745. Flan de Vacherin a la Bernoise.- 1 gill of
double cream, 3 oz. Gruyere cheese (grated), 2 whole
and 1 yolk of eggs, a pinch of salt, a dust of Nepaul or
paprika pepper, 1 oz. of butter, 1 oz. flour, about ^ lb. of
short-crust paste.
Koll out the paste about an eighth of an inch thick,
place one large or two small flan rings (pastry hoops or
flour rings) on a greased baking-sheet. Line the
ring with the paste, and trim off the edges of the paste ;
prick the bottom with a fork to avoid blistering. Put the
cream into an earthenware (fireproof) saucepan, let it
come to the boil ; mix the flour wath the butter, and
stir into the cream in little bits. Remove from the fire,
add the grated cheese and the yolks of eggs, season wdth
salt and pepper. Beat up the whites of eggs to a stiff
froth, and amalgamate with the mixture. Fill up the
]Daste ring about three-parts full, and bake in a
moderately heated oven for about twenty-five minutes.
When done, loosen the ring with the blade of a knife,
and carefully remove it. Place the flan with a slice on
to a hot dish, with a folded napkin or dish-paper, and
serve as hot as possible.
746. Petites Gondoles au Parmesan. — Line twelve
small boat-shape or oval moulds with ordinary paste
crust, fill with peas or rice, bake in the oven a nice
colour, and take out the rice or dried peas. Put in a
stewpan three tablespoonfuls of bechamel sauce, warm
up, and add about a gill of savoury aspic, a pinch of
salt, and a pinch of cayenne. Allow it to reduce a little.
Incorporate with one tablespoonful grated Parmesan
cheese and two of grated Gruyere cheese. When per-
fectly cool, add half gill of whipped double cream.
Fill a forcing- bag wdth the mixture and proceed to fill
up the baked crusts, sprinkle the tops with grated
Parmesan, and serve.
747. Cheese Straws. — About 6 oz. puff-paste,
2 oz. freshly grated Parmesan cheese, cayenne
pepper.
SAVOURIES AND BREAKFAST DISHES. 671
Page 316
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Cut some slices of bread about half an inch thick,
stamp out some rounds one and a quarter inches 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.
744. Diablotines a la Gruyere. — Line a dozen small
dariole moulds with very thin ordinary paste ; boil up a
gill of milk in a stewpan, add one ounce of butter,
mix with half an ounce of cornflour, also three ounces
of grated Gruyere cheese : stir well over the fire, and mix
with two beaten eggs, season with a little salt, and
highly with cayenne. Half fill the moulds with this
preparation, put a small quantity of anchovy or bloater
paste in the centre of each, cover with the remaining
mixture, sprinkle the surface with grated cheese, bake
in a moderate oven a light brown, turn out, and serve
quickly on a folded napkin.
670 RECHERCHE COOKERY.
745. Flan de Vacherin a la Bernoise.- 1 gill of
double cream, 3 oz. Gruyere cheese (grated), 2 whole
and 1 yolk of eggs, a pinch of salt, a dust of Nepaul or
paprika pepper, 1 oz. of butter, 1 oz. flour, about ^ lb. of
short-crust paste.
Koll out the paste about an eighth of an inch thick,
place one large or two small flan rings (pastry hoops or
flour rings) on a greased baking-sheet. Line the
ring with the paste, and trim off the edges of the paste ;
prick the bottom with a fork to avoid blistering. Put the
cream into an earthenware (fireproof) saucepan, let it
come to the boil ; mix the flour wath the butter, and
stir into the cream in little bits. Remove from the fire,
add the grated cheese and the yolks of eggs, season wdth
salt and pepper. Beat up the whites of eggs to a stiff
froth, and amalgamate with the mixture. Fill up the
]Daste ring about three-parts full, and bake in a
moderately heated oven for about twenty-five minutes.
When done, loosen the ring with the blade of a knife,
and carefully remove it. Place the flan with a slice on
to a hot dish, with a folded napkin or dish-paper, and
serve as hot as possible.
746. Petites Gondoles au Parmesan. — Line twelve
small boat-shape or oval moulds with ordinary paste
crust, fill with peas or rice, bake in the oven a nice
colour, and take out the rice or dried peas. Put in a
stewpan three tablespoonfuls of bechamel sauce, warm
up, and add about a gill of savoury aspic, a pinch of
salt, and a pinch of cayenne. Allow it to reduce a little.
Incorporate with one tablespoonful grated Parmesan
cheese and two of grated Gruyere cheese. When per-
fectly cool, add half gill of whipped double cream.
Fill a forcing- bag wdth the mixture and proceed to fill
up the baked crusts, sprinkle the tops with grated
Parmesan, and serve.
747. Cheese Straws. — About 6 oz. puff-paste,
2 oz. freshly grated Parmesan cheese, cayenne
pepper.
SAVOURIES AND BREAKFAST DISHES. 671