Melt ½ oz fresh Butter in a saucepan,
stir into it a T.S.ful of Flour
– when well mixed put in
– a small quantity of milk or cream &
– about 3 oz of Parmesan Cheese grated.
Stir on fire till it is a thick cream
but be careful not to let it boil,
then add some white pepper.
Mix thoroughly, & if required,
add a little salt,
keep on stirring the mixture
at a very moderate heat for about 10 minutes;
take the saucepan off the fire &
stir occasionally until quite cold,
then stir in the yolks of three eggs
– beaten up with a little milk & strained,
& finally the whites of 5 eggs,
– whisked to a stiff froth.
Half fill the paper cases &
bake 10 to 15 min.
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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.