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Cheese dishes

14 recipes · Hot and cold small dishes

14 cheese dishes recipes from the “Big Cookbook,” in the hot and cold small dishes category. From Henriette Schønberg Erken's original text to a modernized version for today's kitchen.

  • Cheese with Celeriac I

    Cheese with Celeriac I from Erken's Big Cookbook (1914): boiled celeriac layered with white sauce and grated cheese, gratinated, with hard-boiled eggs.

  • Cheese with Celeriac II

    Cheese with Celeriac II from Erken's Big Cookbook (1914, p. 30): gratinated celeriac with white sauce and cheese, baked 20 minutes, with hard-boiled eggs.

  • Frozen Cheese Croûtes (croûtes de fromage glacées)

    Frozen cheese croûtes from Erken (1914): a frozen cream of Parmesan, Swiss cheese and whipped cream, cut into squares and served cold on toast.

  • Cheese Puffs I (beignets soufflés au fromage)

    Cheese Puffs I from Erken's Big Cookbook (1914): choux pastry with cheese, shaped into balls, rolled in cheese and deep-fried, with fried parsley.

  • Cheese Puffs II (beignets soufflés au fromage)

    Cheese Puffs II from Erken's Big Cookbook (1914): choux pastry with diced Swiss cheese, divided into nut-sized pieces and deep-fried light golden brown.

  • Cheese Cakes (Savory)

    Savory cheese cakes from Erken's Big Cookbook (1914): corn and wheat flour paste with cheese, egg yolks and whipped whites, baked in small molds.

  • Cheese Biscuits II

    Cheese Biscuits II from Erken's Big Cookbook (1914): short-crust pastry of sharp cheese, butter, flour and egg yolk, cut into rounds and baked golden.

  • Cheese Pâtés

    Cheese Pâtés from Erken's Big Cookbook (1914): small puff-pastry cases filled with a cheese cream of egg yolks, cream and paprika, warmed in the oven.

  • Cheese Pudding I

    Cheese Pudding I from Erken's Big Cookbook (1914): milk-soaked white bread with eggs, butter and grated cheese, baked golden in greased shells.

  • Cheese Pudding II

    Cheese Pudding II from Erken's Big Cookbook (1914): buttered bread with cheese, covered with egg yolks and meat stock, baked and glazed with cheese.

  • Cheese Straws I

    Cheese Straws I from Erken's Big Cookbook (1914): a dough of flour, butter, grated cheese and cream with salt and paprika, cut into strips and baked crisp.

  • Cheese Straws II

    Cheese Straws II from Erken's Big Cookbook (1914): puff pastry folded with grated cheese and cayenne, cut into twisted straws and baked crisp.

  • Cheese salt sticks

    Cheese salt sticks from Erken's Big Cookbook (1914): shortcrust dough with cheese, cut into pointed strips, rolled, brushed with egg, salted and baked.

  • Welsh rarebit

    Welsh rarebit from Erken's Big Cookbook (1914): cheese melted with butter, milk or beer, mustard and paprika, poured hot over toasted, buttered bread.