Fleur of Parmesan from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Prepare a short paste as below, and roll it out about one eighth of an inch thick; line a round fleur ring that is lightly buttered with it, pressing well to the mould; trim the edges of the paste,...
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Cooking tools:
- Cake ring
- Rolling pin
- Chef's knife
- Mixing bowl
- Pastry brush
- Fork
Ingredients
- egg
- cold water
- parmesan cheese
- browned breadcrumbs
- grated parmesan cheese
- raw yolk of egg
- flour
- butter
- milk
- eggs
- salt
- cayenne pepper
- fork
- paste
- cheese
- paper
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