Cheese Aigrettes from The Times Cookery Book by Katie Stewart
Sift the flour on to a square of greaseproof paper and set aside. Measure the butter into a small saucepan, add the water and bring up to the boil. Draw off the heat and immediately tip in the siev...
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Cooking tools:
- Sifter
- Parchment paper
- Saucepan
- Wooden spoon
- Stove
- Measuring cup
- Kitchen scale
Ingredients
- ½ oz (15 g) butter
- 2 oz (50 g) plain flour
- ¼ pint (1½ dl) water
- 1 egg
- 1 egg yolk
- 1½ oz (40 g) grated Parmesan cheese
- pinch cayenne pepper
- pinch dry mustard
- ½ level teaspoon salt
- oil for deep frying
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