 ... and four ounces of grated Gruyere cheese ; pour this mixture into a china fireproof dish, cover it all over with very thin slices of the cheese, glaze with yolks of egg, and bake for twenty-five minutes. Cheese Biscuits a la Saint-Denis. Talmouses...  Savouries À la Mode - Page 26by Mrs. De Salis (Harriet Anne) - 1894 - 78 pagesFull view - About this book
 | Léon baron Brisse - 1882 - 424 pages
...covered with Italian sauce. Cheese biscuits a la Saint-Denis. Take a large handful of fine wheaten flour, half a pound of cream curds, five ounces of...been carefully scraped, and a pinch of salt, pound in a mortar, add five ounces of melted butter, stir in sufficient eggs to make a thick paste, which... | |
 | Mrs. De Salis (Harriet Anne) - Cooking (Relishes) - 1887 - 72 pages
...Serve on a napkin in the form of a pyramid, and sprinkle with Parmesan cheese. Baked Cheese. Gruyere au Four. Warm four ounces of butter in a quarter of...round biscuits. Bake in a quick oven and serve hot. Kluskis of Cream Cheese. Kluskis au Fromage a la Creme. Take half a pound of fresh butter, six eggs,... | |
 | Catherine Owen - Cookery, American - 1889 - 340 pages
...la St. James. — Take three tablespoonf uls of the finest flour, half a pound of cream curds, and five ounces of Brie cheese, which has been carefully...scraped, and a pinch of salt ; pound all in a mortar ; add five ounces of softened butter and three eggs, to make a very stiff paste, which must be rolled... | |
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