LA BONNE CUISINE.

Auckland Star, 2 September 1933, Page 3 (Supplement)

LA BONNE CUISINE.

A USEFUL FOOD. SOME DAINTY CHEESE DISHES. (By A FIJKXCn CHEF.) Tomato Cheese. Two ounces butter (melt it gently), peel Jib tomatoes, add to tho butter, and simmer slowly until all dissolved; mix slowly, place in oven, and simmer j exactly one minute, then add 2oz cheese ! and mix well a breakfastcupful of fine . breadcrumbs. Season with cayenne I pepper, salt and mace. When nearly cold, put into pots and cover with fat, the same as potted meat. Egg and Cheese Savoury. Place a piece of butter in a small saucepan, on a low gas; then add two or three ounces of cheese, cut up. When dissolved, break in one egg, beat all well j together, and simmer a minute or two. I Season to taste, and serve on bread and j butter, or, for preference, toast. It i makes a delicious breakfast or supper ! dish. Cheese Cutlets. Half a breakfastcupful each of breadcrumbs, grated cheese and mashed potatoes, a little milk, salt and pepper to taste. Mix all together, and if not soft enough add a little milk. Divide the mixture into four equal sized pieces, and shape each into a cutlet. Make a thin batter with a little flour and water, i and dip each cutlet into it, then roll in more breadcrumbs. Fry the cutlets for about 10 minutes, dropping them into the fat when it is smoking hot. A French Way of. Making Yorkshire Pudding. Take 21b bread crumbs, 3oz suet, 2 tablespoonfuls oatmeal, 2 large onions, 3oz grated Cheshire cheese, 1 egg, 1 gill . |1 milk, salt and pepper. Soak tho bread in milk until quite soft, then drain as dry as possible. Boil the onions and chop finely. Beat the bread with a fork, add all the ingredients, and mix well \ with the egg and milk. Make some dripping very hot in a baking tin, and pour ftie mixture in. Bake for threequarters of an hour in a hot oven, and I serve with good rich brown gravy.' Cheese Omelette. Scald 1 teainip'ful milk in a double saucepan, add 2 tablespoonfuis tapioca, 1 teaspoonful salt, quarter teaspoonful paprika, and half teaspoonful grated onion. Cook 10 minutes, stirring frequently. Add 1 cupful grated cheese, 2 tablespoonfuls butter, and 3 well-beaten egg yolks. Remove from fire, fold in the stiffly-beaten egg whites. Melt 2 tablespoonfuls butter in a fryingpan, pour in the omelette, and cook until a delicate brown underneath. Stand pan in a j moderate oven for five minutes to cook the top, then fold over, and turn out on a hot dish. Serve plain, or with a tomato sauce.