Roast Cheese, to come up after dinner

Name: Roast Cheese, to come up after dinner
Cuisine: Northern Europe
Ingredients: a little salt and plenty of pepper; a little salt and plenty of pepper; yolks of 2 eggs; 3 oz. (90 g.) Cheshire cheese, finely grated; 1 teaspoon made mustard; 3 oz. (90 g.) breadcrumbs

Preparation info

For
4 or 5
, or to make 12 to 14 savouries

Difficulty
Easy

Appears in

The Cookery of England

By Elisabeth Ayrton

Published 1975

About

This is Mrs Rundle’s recipe of 1807, and very good it is as a supper dish or in tiny quantities as a savoury.

Ingredients

3 oz. (90 g.) Cheshire cheese, finely grated
yolks of 2 eggs

Europe
United Kingdom
Supper
Vegetarian
England

Method

Beat all the ingredients well together (or put them in a blender). Well cover the slices of toast (cut into small strips if to be used for a savoury) with the resulting paste, lay on a baking tin, cover with foil and put in hot oven, 400° F., gas mark 6, for 10 minutes. Remove the foil and allow to brown slightly but not too much.