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McQueen family cookbook item 4, Scotland, 1870s
Page 65
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Make it into balls. Brush them with egg & roll in breadcrumbs Fry in boiling fat. Parmesan Balls 2 oz grated parmesan cheese, a pinch of cayenne pepper * salt. Beat 2 whites of eggs very stiff & stir in the cheese make it into small ball & fry in boiling fat 10 minutes Croquettes in Potatoe Paste Make up the meat the sauce as for the rissoles. Mash potatoes with butter & an egg shape the mixture & cover it with potatoes. Brush them with egg & brown in the oven.
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Make it into balls. Brush them with egg & roll in breadcrumbs Fry in boiling fat. Parmesan Balls 2 oz grated parmesan cheese, a pinch of cayenne pepper * salt. Beat 2 whites of eggs very stiff & stir in the cheese make it into small ball & fry in boiling fat 10 minutes Croquettes in Potatoe Paste Make up the meat the sauce as for the rissoles. Mash potatoes with butter & an egg shape the mixture & cover it with potatoes. Brush them with egg & brown in the oven.
Szathmary Culinary Manuscripts and Cookbooks
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