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Cheese d'Artois
Ingredients.
Yolks of two Eggs.
White of one Egg.
Two ounces of Butter.
Three ounces of Parmesan Cheese, grated.
The National Training School of Cookery's own recipes, c.1906 — high-class dishes as taught, course by course, under royal patronage.
Home › Savouries › Cheese d'Artois
Ingredients.
Yolks of two Eggs.
White of one Egg.
Two ounces of Butter.
Three ounces of Parmesan Cheese, grated.