Cheese Aigrettes

2 ounces Parmesan cheese grated.
2 ounces fresh butter,
3 ounces Vienna flour,
2 new laid eggs
1 salt spoonful of Salt
and a little cayenne pepper,
½ pint of cold water
which put with butter on to boil
put the flour through a sieve and
stir in with the water and butter whilst boiling.
Stir very briskly until quite smooth and
it leaves the bottom of the Boiling butter,
stir the whole rapidly for about two minutes,
when the Eggs will be sufficiently cooked.
Serve hot on toast.


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This collection of recipes has been digitized from an earlier transcription project and is for informational purposes only. This transcription has not been verified against the originals. Researchers interested in these letters should consult the original documents housed at the BC Archives.

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