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The New Zealand Railways Magazine, Volume 11, Issue 3 (June 1, 1936)


Roll out puff pastry and grate cheese thickly on it, add seasonings of salt and cayenne pepper, fold and roll out three times, quite thin. Cut in rounds and bake until a delicate golden colour. Hard boil eggs (according to quantity of pastry); chop up the yolks and add twice their weight in grated cheese and a tablespoon of whipped cream. Season well and then add a little vinegar from the caper bottle. Mix all thoroughly and then pile up the pastry rounds with conical heaps of the mixture.