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Classic
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page 135
milk, pour it over the eggs, but be sure to stir them all the time, or it will
be apt to curdle; put it back in the saucepan; stir it a few moments, over the
fire, take it off, stir it until nearly cool.
CHEESE, ANOTHER WAY.
Take six ounces of butter, and half a pound of flour in a saucepan, rub them
well with a wooden spoon; add a quart of warm milk, stir over the fire a quarter
of an hour, put in the yolks of eight eggs, and a pound of cheese in small
slices; season rather slightly with pepper, salt, and cayenne; add the white of
the eggs whipped very stiff, which stir lightly, have a dozen and a half of
small paper cases, fill each one three parts full, place them in a moderate
oven, bake about twenty minutes; when done, dress them upon a napkin on your
dish, and serve hot.
PUFF-CHEESE CAKE.
Make half a pound of paste, which roll very thin, have ready some grated cheese,
throw half a handful over the paste, which fold in three; roll it out to the
thickness again, cover again with cheese, proceeding this way until you have
used the whole of the cheese, (half a pound,) then cut them into any shape you
like, with pastry-cutters, set on a wet baking sheet; egg them over, bake a nice
color in a moderate oven; dress in a pyramid upon a napkin, on a dish, and serve
very hot.
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