Cheese Straws

Pailles de Fromage

Rate this recipe

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Cupful of Grated Parmesan, or Gruyere Cheese
  • A Cupful of Flour
  • A Tablespoonful of Butter
  • The Yolk of an Egg
  • Salt and Cayenne to Taste


Blend the flour and cheese together, and add at the same time the salt and Cayenne; then moisten with a well-beaten egg and one tablespoonful of melted butter, and work all gently into a paste. Roll out on a biscuit board into thin strips of not more than an eighth of an inch in thickness, and cut these into strips of four inches in length and one-eighth of an inch in width. Place on buttered sheets of paper and bake in a very hot oven until a light brown. It is very pretty to make little rings of some of the strips and pass the others through them in little bundles like gathered and bound bits of straw. This is a very dainty dish.