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Savoury Entremets: Parmesan

Kluskis au fromage à la crème are little poached rolls of a paste of cream cheese, butter, eggs, breadcrumbs, etc.; served with black-butter sauce. Quenelles de Parmesan are cheese quenelles, served with a cheese sauce.

Fritot, or Beignets, de fromage are cheese fritters. Crêpes de fromage are very small cheese pancakes.

Ronds au Parmesan are fried rings of a cheese batter.

Aigrettes au Parmesan are made of a light cheese paste, fried in spoonfuls.

Canapés au fromage-dissolved Parmesan on round slices of fried bread.

Croûtes au fromage-grated cheese with butter, breadcrumbs, yolks of eggs, etc., spread on pieces of toast and browned.

Brioches au fromage are small cakes of brioche paste with grated Parmesan and dice of Gruyère.

Petits choux au fromage are fried balls of "choux" paste with cheese.

Éclairs au Parmesan are made of the same paste baked in finger shaped pieces, and are filled with savoury cream. They are sometimes called Éclairs à la Palmerston. Filled with anchovy cream, they are Éclairs aux anchois.

Crème de fromage is a cheese cream or custard. It is usually served as Petites crèmes.

Petites mousses de fromage are a rich frothy cheese cream set in little moulds or served in cases.

They are sometimes iced.

Petits pains de fromage are little cakes of flour, butter and grated cheese.

Petits pâtés, or Bouchées, de fromage are very small patties of puff pastry with cheese, filled with small dice of cheese in cheese sauce. These are often called Croustades à la Milanaise. à la Napolitaine, little bits of macaroni are substituted for the dice of cheese.

Petites caisses de fromage toasted cheese served in little cases.

Petits fleurs de fromage are cheese tartlets.

Tartelettes, or Talmouses, à la Sefton are tartlets of a paste of grated Parmesan, flour, butter, etc., filled with a cheese custard.

Pailles au Parmesan are cheese straws. à la Sefton are cheese straws of puff paste with grated Parmesan.

Diablotins au Gruyère are little fried balls, the size of chocolate drops, of a light paste with grated cheese.

Ballettes de fromage are small balls of cheese paste, breadcrumbed and fried.

Cannelons de fromage are little rolled wafers of cheese pastry. They may be filled with whipped cream.

Pyramides au Parmesan are made of whipped cream with grated cheese piled on little cheese biscuits.

Covered with a savoury meringue they are called Meringues de fromage.

Biscuits au fromage are cheese biscuits. à la Diable are biscuits spread with cheese, mustard, cayenne, etc., and grilled. à la Russe-biscuits spread with chopped parsley, hard-boiled egg and anchovies, and ornamented with the separate ingredients.

Talmouses à la Saint-Denys are biscuits of flour, cream curds, cheese, butter and eggs.

Timbale à la Diable is a mould of layers of rice with grated Parmesan, etc., with alternately slices of ham and of Gruyère cheese between the layers of rice. Baked and served with gravy.

Olives farcies are stuffed olives. They are served on croûtes. au Parmesan are served on cheese croûtes or biscuits. en aspic are set in a mould of aspic, garnished with hard-boiled egg, etc. à la Saint-Augustine are stuffed with foie gras and set in little moulds of aspic.

Croûtes aux olives—served on little croûtes, garnished with egg, anchovies or capers. au jambon are ham toasts; à l'écarlate-tongue toasts. aux anchois are spread with anchovy butter or paste. They are sometimes garnished with chopped parsley and hard-boiled egg, or with fillets of anchovy. À la Française, they have a stuffed olive in the centre.

Canapés aux anchois are round slices of fried bread with chopped anchovies, capers, yolk and white of egg arranged on them separately in quarters.

Anchois farcis-anchovies boned, stuffed, dipped in batter and fried. à la Colmar-fillets of anchovies on croûtes of fried bread, garnished with anchovy cream and yolk and white of egg. à la St. Augustine-anchovy creams set in little moulds of aspic.

Allumettes d'anchois are strips of anchovies wrapped in paste and fried.

Petites gelées aux anchois are fillets of anchovies with hard-boiled egg, chopped parsley and capers, set in little moulds of aspic.

Talmouses aux anchois are tartlets made of anchovy pastry, filled with cheese or anchovy cream.

Petits nids aux anchois are egg shapes of anchovy cream served in little nests of pastry, garnished with sprigs of parsley, etc.

Many of the savouries of cheese that have been enumerated are also made with anchovy-soufflés, creams, pancakes, fritters, straws, etc.