1151. Cray Fish Cheese

Having washed and boiled the fish, take off the small claws and tails and set them aside, chop the meat that remains in the shells with some other fish, artichoke bottoms, sweet.herbs, and butter; mix them well, and put it in a dish in the form of a small cheese, round which lay the tails; cover it with bread crumbs, and colour it in the oven for a quarter of an hour.

1157. Cauliflowers And Cheese

Make a sauce with cullis, a bit of butter and pepper, but not salt, put in a dish some grated Parmesan or Gruyere cheese, place the cauliflowers that have been nicely boiled on this, pour the sauce over, and cover them with slices of Parmesan cheese warmed to make them stick to the cauliflowers, colour it with a salamander.

1158. Cardoons In Cheese

Add to the sauce in which the cardoons are cooked, grated Parmesan cheese, and put it over them when placed in the dish, cover them with bread crumbs and grated cheese, pour melted butter over the whole, colour it in the oven or with a salamander.

1159. Damson Cheese

Take eight pounds of damsons, and bake them in a jar till they are tender, then rub them through a cullender, put to them one pound and a half of lump sugar, and let them boil to the thickness of marmalade.

1160. Damson Cheese

Fill a stone jar or pan with damsons, tie them over with paper, to this allow only half a pound of sugar to a pound of fruit, place the pan of fruit without sugar into the oven to stew, strain the fruit upon a sieve, take out some kernels to blanch to be added to the jam, rub the damson through a hair or a wire sieve, reduce the syrup by boiling it to one half, then put in your sugar and kernels and the fruit you have rubbed through, boil it gently for some time until it begins to candy at the sides of your preserving-pan, then pour the jam into moulds or small potting pots.

1161. Cheese Entrees

For entrees Parmesan should be made use of, it should' be grated, and meat or fish that you serve it with must be cooked a la braise or en ragout; very little salt must be used in the sauce or meat, as Parmesan is very salt; put into, the bottom of the dish in which you are going to serve your meat, some of the sauce you intend to use with your meat, then stew with grated cheese, place your meat upon this, pour over this the remainder of the sauce, and cover the whole with Parmesan, then put it in the oven to brown, and serve with a thick sauce, cauliflowers and Spanish cardoons, may be served in the same manner for entremets.

1162. Fresh Cheese

Sweeten two quarts of cream with sugar, boil it thin, then put in some damask rose-water, keep it stirred that it may not burn. When it is thickened and turned take it off the fire, wash the strainer and cheese-vat with rose-water, then roll your curd backwards and forwards in the strainer to drain the whey from it, then put the curd into the vat as soon as it is cool, slip it into the cheese-dish with some of the whey, and serve it.

Take some mild brie or gruyere cheese, add some milk and butter, and put the whole into a saucepan, put to these ingredients flour, eggs, and sugar, make into a. paste,, of which form your fritters, fry them of a nice colour and serve, then sprinkle with sugar, a small quantity of orange flowers may be added.