Cooking With Gas ~ Savouries


Cheese Aigrettes

  • 1 oz butter
  • ½ pint water
  • 4 oz flour
  • 3 oz grated cheese
  • 2 whole eggs and 1 yolk of eggs, or 3 reconstituted eggs
  • Salt and cayenne pepper
  • Deep fat for frying

Sift together the flour and salt. Brink butter and water to the boil and as soon as it comes to the boil, add the flour all at once, mix well and cook till the mixture leaves the sides of the pan cleanly (panada). Cool slightly, add the eggs, one at a time, beating the mixture well, then add the cheese and cayenne pepper. Turn the mixture on to a wet plate. Drop a teaspoonful at a time into smoking-hot fat and fry gently till cooked and well swollen. Drain, sprinkle with grated cheese and serve very hot.

Cheese Biscuits

  • 2 oz butter
  • 3 oz flour
  • 2 oz grated cheese
  • Salt and cayenne pepper
  • Little yolk of egg and water

Sift together into a basin the salt and flour, rub in the butter, add the cheese any cayenne pepper and bind to a stiff paste with the yolk of egg and water. Roll about ¼ inches thick, cut into biscuits with 2 inch cutter, lay on a greased tin and bake for 12-15 minutes in a fairly hot oven. Serve very hot [Gastat 7].

Cheese Straws

Ingredients as above.

Cut the pastry into rings and “straws” (strips about 2-2 ½ inch long). Bake as for biscuits and dish with a bundle of straws through each ring.