Evening Republican, Volume 20, Number 118, Rensselaer, Jasper County, 17 May 1916 — Cheese Aigrettes. [ARTICLE]

Cheese Aigrettes.

One-fourth pound * flour, two ounces butter, one half pint water, two eggs and one yolk, two ounces grated cheese, pepper, salt and cayenne. Put butter and water into saucepan; when boiling, add the flour and cook until the mixture-leaves 4he -sides us the pan. Take from the fire, add the eggs, one at a time, beating well after each. Add the cheese and seasoning. Turn on to plate, divide into rough pieces about the size of a walnut and fry in deep fat to a golden brown. Drain well and serve at once. The fat must not be too hot, as it will take about five minutes to cook through.