For the cassolette paste:
Quarter of a pound of flour.
One and a half ounces of butter.
Half an egg.
A little water.
A pinch of salt.
One teaspoonful of lemon-juice. For the mixture;
Three tablespoonfuls of white sauce.
Cassolettes de Fromage
Two tablespoonfuls of melted aspic.
Three tablespoonfuls of grated Parmesan cheese.
One teaspoonful of chopped gherkin.
Salt and cayenne. For the garnish:
Two ounces of butter.
Lemon-juice and cayenne.
Two teaspoonfuls of chopped parsley. (Sufficient for six.)
First prepare the cases. Put the flour and salt in a basin, then shred the butter and rub it in finely. Beat up half an egg and stir it in, add the lemon-juice and enough cold water to mix the whole to a smooth paste. Flour the pastry-board and rolling-pin slightly, then roll out the paste thinly and line some small cassolette moulds with it. Place a round of buttered paper inside each, then fill up the mould with rice or split peas, to prevent the paste rising up in the middle during the baking. Bake them in a moderate oven for about a quarter of an hour; then remove the rice and paper, put the cases back in the oven until they are crisp, put them on a sieve, and leave them until cold. Meantime, prepare the mixture. Put the sauce in a small saucepan; when it is hot, add the aspic, two tablespoonfuls of the cheese, and seasoning to taste; stir these over the fire until they are thoroughly mixed. Let the mixture cool, stir in the chopped gherkins, then fill in the cases with the mixture. Sprinkle the top of each with some grated cheese, then, with a forcing-bag and rose-pipe, force the green butter as a neat border round each case.