Recipes > Cheese > Cheese Aigrettes

Cheese Aigrettes


  • 1/2 cup of water
  • 1/4 cup of butter
  • 1/2 cup of flour
  • 2 eggs, with yolk of a third
  • few grains of cayenne and salt
  • 2 ounces (1/4 cup) of grated Parmesan cheese
  • hot fat


Boil the water and butter, sift in the flour with the salt and cayenne; stir and cook until the mixture cleaves from the side of the pan. When the mixture has slightly cooled, add the eggs, one at a time, beating in each egg thoroughly before another is added. Lastly, add the cheese. Drop, by teaspoonfuls, into hot fat and fry a golden brown. Drain on soft paper and serve piled on a folded napkin.


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Salads, Sandwiches, and Chafing-Dish Dainties (1909).

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