Page:Hill - Salads, Sandwiches, and Chafing-Dish Dainties.djvu/155
Cheese Dishes Served with Salads.
stand in a cold place, wrapped in the paper, until ready to serve, then dispose in the centre of a salad dish, lined with lettuce leaves, dressed with French dressing. Slice the cheese with a silver knife before sending to table. At luncheon, mayonnaise may be served in a dish apart.
Palmerston Éclairs.
Prepare "chou paste" page 140. Add to the hot paste half a teaspoonful of paprica and half a cup of grated cheese. Bake, in strips three inches long, one inch wide, on buttered tins. Cut down one side and fill with cheese custard mixture.
Cheese Custard Mixture.
- 3 tablespoonfuls butter.
- 3 tablespoonfuls flour.
- ½ teaspoonful salt.
- ½ teaspoonful paprica.
- 1¼ cups milk.
- 2 egg yolks.
- ¾ cup grated cheese.
- ½ cup cream, beaten firm.
Make a sauce of the butter, flour, seasonings and milk, add the yolks, beaten and mixed with the cheese. When cold add the cream.
Lettuce-and-Roquefort Cheese Salad.
Dispose a carefully washed-and-dried head of lettuce in a salad bowl and sprinkle over about one-third a cup of roquefort cheese, cut (or broken with a silver fork) into tiny cubes. Rub a bowl with the cut side of a clove of garlic; put in half
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