Cheese Fleur In Surprise Flew Au Fromage En Surprise

Lightly butter a fleur ring and place it on a buttered paper on a buttered baking-tin, line it entirely with Cheese paste (see recipe), about a quarter of an inch thick, trim off the edges neatly and prick it well at the bottom; fit a buttered paper to the inside of the fleur and fill up the centre with raw rice; bake in a moderate oven for about twenty minutes and when cooked take up, remove the paper and rice, and fill up the case with the Cheese puree (see recipe), then by means of a forcing bag with a large rose pipe cover over quickly with the whites of four eggs that have been whipped stiff with a pinch of salt and a dust of Marshall's Coralline Pepper; sprinkle with grated Parmesan cheese and a few browned bread crumbs, put into a quick oven for about ten minutes; then place on a hot dish and serve hot for a second course or savoury dish.

Croustades With Cheese Croustades Au Fromage

Take a stale square loaf, and cut it into little blocks about two inches and a half square by an inch and a half thick; on the top cut an inner square about an inch and a half, not quite through the bread; cut the edges of these blocks into any pretty design, and fry them in boiling salad oil or clarified butter till a nice golden colour, then scoop out the inner square; place in each of these hollows a piece of Gruyere cheese cut an inch and a quarter square, pour over each a teaspoonful of cream, sprinkle very slightly with a little coralline pepper, and place the croustades on a baking tin, cover them with a buttered paper, and put them in a moderate oven for ten to twelve minutes till the cheese is melted; dish them up in cutlet form on a cheese dish if you have one; pour all over them some Cheese cream sauce (see recipe), and at once brown the top with a red-hot salamander, and serve immediately while the dissolved cheese is still boiling. This dish can be served as a savoury-after the sweets, or for a second-course dish, and is very suitable for gentlemen when they return from hunting.

Potted Cheese A La Vienne Terrine De Fromage A La Vienne

Take one pound of cheese (Cheddar being preferred) and add to it in a mortar a quarter of a pound of perfectly fresh butter, a pinch of Marshall's Coralline Pepper, a teaspoonful of raw mustard, a pinch of white pepper, and a little ground mace; pound these all together till quite into a paste, and mix with this a wineglass of sherry; put it into a clean dry jar, press the mixture down closely together, and well smooth the top with a knife, then pour over it a little clarified butter (vol. i.), and when this is set serve the cheese in the jar for a savoury; it may also be served on croutons or on toast, and in this manner makes a nice supper or luncheon dish.

Crayfish (prawns) A La Gelee Ecrevisses (crevettes) A La Gelee

Fill some little bombe moulds with aspic jelly; let this set, then dip the moulds into warm water, turn out and arrange some large prawns or the prepared crayfish bodies all over the bombes and serve in little square paper cases that are filled with a salad of lettuce; they can be garnished with picked chervil, parsley, or tarragon; serve for hors d'oeuvre or savoury or for any cold service.