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Emily Netuzed recipe book, August 1874
Page 101
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Coquilles of Cheese Put the sauce mixture in the coquilles as for a cheese fondue, only make it a little stiffer + then put it into shell shaped cases of puff pastry "Biscuits [faces?] en [cases?]" First make a custard with 1 pint of milk, 6 eggs work the custard over the fire till ti thickens + then strain in into about 2 oz of castor sugar 2oz of Rattafie. Break the rattafies before putting them in the custard flavor to taste with vanilla of brandy. stir well together let it get cold + then freeze. serve in paper cases, dust little broken Rattafies over the top Boiling oatmeal 4 tablespoonfuls of oatmeal (for 2 persons) mix well in cold water then pour boiling water over stirring it well till it thickens add a little salt, boil for 30 minutes stirring it occasionally
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Coquilles of Cheese Put the sauce mixture in the coquilles as for a cheese fondue, only make it a little stiffer + then put it into shell shaped cases of puff pastry "Biscuits [faces?] en [cases?]" First make a custard with 1 pint of milk, 6 eggs work the custard over the fire till ti thickens + then strain in into about 2 oz of castor sugar 2oz of Rattafie. Break the rattafies before putting them in the custard flavor to taste with vanilla of brandy. stir well together let it get cold + then freeze. serve in paper cases, dust little broken Rattafies over the top Boiling oatmeal 4 tablespoonfuls of oatmeal (for 2 persons) mix well in cold water then pour boiling water over stirring it well till it thickens add a little salt, boil for 30 minutes stirring it occasionally
Szathmary Culinary Manuscripts and Cookbooks
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