TO-DAY’S RECIPE.

Star (Christchurch), Issue 19118, 10 July 1930, Page 10

TO-DAY’S RECIPE.

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CHEESE AIGRETTES. Required: Four ounces of flour. Half a pint of cold water. One ounce of butter. Two eggs. Pepper, salt, cayenne. Three ounces of grated cheese. Fry the flour in a cool oven, then sieve it. Put the water and butter in a pan and let them boil. When boiling add the flour. Stir the mixture well over the fire until it will leave the sides of the pan quite clean. Take it off the fire and allow it to cool a little, then add the eggs one by one. Season nicely and add the cheese. Spread it out on a plate to cool. Have ready some frying fat, not quite boiling. Take a teaspoonful of the mixture, drop it into the fat, and fry it a golden brown. Drain on paper. Serve them very hot and with grated cheese sprinkled over them.