Page:Hill - Salads, Sandwiches, and Chafing-Dish Dainties.djvu/151

 Method.—Make a sauce of the butter, flour and milk; add the yolks, slightly beaten, and beat thoroughly; add the grated cheese, and, when melted, remove from the fire; add the seasonings and cubes of cheese. Spread in a shallow pan to cool. Cut in any shape desired, dip in crumbs, then in egg, and again in crumbs; fry in deep fat and drain on brown paper.


 * ½ a cup of water.

¼ a cup of butter.

½ a cup of flour.

2 eggs, with yolk of a third.

A few grains of cayenne and salt.

2 ounces (¼ a cup) of grated Parmesan cheese.

Hot fat.

Method.—Boil the water and butter, sift in the flour with the salt and cayenne; stir and cook until the mixture cleaves from the side of the pan. When the mixture has slightly cooled, add the eggs, one at a time, beating in each egg thoroughly before another is added. Lastly, add the cheese. Drop, by teaspoonfuls, into hot fat and fry a golden brown. Drain on soft paper and serve piled on a folded napkin.


 * 2 tablespoonfuls of butter.

White of 1 egg.

Yolks of 2 eggs.

Salt and paprica.

2 ounces of grated Parmesan cheese.

½ a pound of plain or puff paste. 109