Cheshire Savoury Cheese Cake
25g butter
5ml mustard powder
25g flour
450ml milk
2 eggs, separated
15g gelatine
175g Cheshire Cheese, grated
fresh ground pepper & salt
8 cream crackers
8 anchovy fillets
4 pickled gherkins
Serves 6
Melt the butter in a small pan. Stir in the mustard and flour and cook
gently for 1 minute.
Remove pan from the heat and stir in the milk with a whisk to avoid
lumps. Bring to the boil, stirring all the time until the sauce
thickens.
Remove from the heat and leave to cool.
Stir the egg yolks into the sauce.
Sprinkle the gelatine over 30ml of water in a bowl, then place the bowl
over a pan of hot water until it dissolves.
Then add to the sauce.
Whisk the egg whites until stiff and fold into the sauce with the grated
cheese and season.
Pour the mixture into a greased 18cm square tin and leave for 15
minutes.
Cover the top with cream crackers to fit and leave to set firmly.
Before serving, loosen edges with a knife and turn onto a serving plate
with the crackers at the base.
Serve as a starter, garnished with the anchovies and sliced gherkins
There is only one happiness in life -- to love and to be loved.
*Angelique*
--~--~---------~--~----~------------~-------~--~----~
Access the Recipes And More list archives at:
http://www.mail-archive.com/recipesandmore%40googlegroups.com/
Visit the group home page at:
http://groups.google.com/group/RecipesAndMore
-~----------~----~----~----~------~----~------~--~---
