CHEESE TARTLETS.
Here is a good vav of using some cheese that is inclined to be stale: Make some tartlets of short or flaky pastry and cook them in the ordinary way. Then mince some cold meat and grate finely some Gruyere or Cheddar cheese, and finally, make some Bechamel sauce. Melt some butter in the bottom of a pan, and before it is browned put a spoonful of flour and half a gill of milk to it. When it boils, season with pepper and nutmeg and mix it with the che.ese to bind it together. When the pastry cases are ready fill them with the mixture, and serve piping hot.
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Bibliographic details
Auckland Star, Volume LXVII, Issue 21, 25 January 1936, Page 3 (Supplement)
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111CHEESE TARTLETS. Auckland Star, Volume LXVII, Issue 21, 25 January 1936, Page 3 (Supplement)
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