November savoury – cheese aigrettes

The last course on Modern Practical Cookery’s November menu is cheese aigrettes – which sound delicious! After oysters, beef olives, ginger trifle, something crisp and cheesy sounds perfect.

Savoury Aigrettes

2½ oz finely grated cheese
½ oz butter
1 ½ gills water
salt, pepper, made mustard
3 oz flour, sieved
2 eggs, beaten
deep fat for frying

1. put water and butter in a pan and bring to a boil
2. stir in flour and beat to make a smooth mixture, which leaves the side of the pan and doesn’t stick to fingers
3. take off the heat and cool a little then beat in the eggs
4. add most of the cheese, reserving a little to sprinkle on top
5. spread on a plate and leave to get cold
6. heat fat, take teaspoons of the mixture and carefully drop into fat a few at a time
7. fry gently until golden brown then drain on kitchen paper
8. sprinkle with remaining cheese before serving piping hot