Topic: Cheese Aigrettes (remember them at school dinner?)

[Domi]

Hi
Will have a dig through my books. This young lady Domi, any one we may know? lol
Regards

'Ere I hope you're not peering over the top of your glasses at me there, commis

We had a lass like that at our school too...she'd show the boys her frou-frou for marbles or sweets. 

now where did I put that bag of marbles? : : :

I dunno Ray luv but I always wondered if her kids would be born with cats-eye marbles in place of eyeballs Maybe she's moved up to ping pong balls? pmsl

[commis]

Think I lost mine years ago.

[Vindaloo-crazy]

Maybe she's moved up to ping pong balls

Or cheese aigrettes?

[Malc.]

Ah marbles, them were the days! How the did the large ones get called Dobbers?!

I am sure I have never heard of a Frou-Frou, I can only hazzard a guess!

Commis, yes the pictured item is what I have been searching. I am sure that is exactly what they are, it's just that the recipe I tried, the school dinner one, didn't work out to plan.

I'm not sure where it went wrong but too me, the batter I was left with prior to cooking was very loose. Where the school dinner method mentions using a potato proportioner to drop the batter into the hot oil, I couldn't have done this with the loose batter I had.

I also think I made them too large opting to try and guestimate a potato portion size. Having never cooked them before, I was unsure what to expect. They didn't seem to take on the orange colour I remember, which is more like Razor's Wotsit, no not that!

The other thing I didn't figure is that once coloured, they wouldn't colour further. So it was hard to tell if they were over cooking. But then I found the over cooked point, when the souffl

[Domi]

Potato portioners were the ice-cream scoops at our school Axe

[Malc.]

Potato portioners were the ice-cream scoops at our school Axe

Aye that'll be the ones, used for ice cream and mash. I can just see them them now trying to get the stodgy mash out. Good old school dinners.

Now pink custard, what's that all about!

[Peripatetic Phil]

Leith & Waldegrave have a recipe for Cheese Aigrettes on page 780 :

3 3/4 oz plain flour; 3 eggs, lightly beaten; 2oz strong Cheddar cheese, finely diced; 1/2 teaspoon mustard; 3oz butter; 7 1/2 fl.oz water; Cayenne pepper; Parmesan cheese, grated; salt & pepper; oil or fat for frying.

1) Sift the flour with the seasonings
2) Slowly heat the butter and water together in a large pan.  Immediately the butter is completely melted, bring to a full rolling boil and tip in the flour.  Take off the heat at once and beat with a wooden spoon until the mixture leaves the sides of the pan.  Allow to cool for 10 minutes.
3) Gradually beat in the eggs until the mixture is smooth and shiny and of a "dropping" consistency.  (You may not need all the egg).  Add the Cheddar cheese.
4) Heat the deep fat or oil until a crumb will sizzle vigoroulsy in it.
5) Shape the mixture into even-size balls (using two teaspoons) and drop them into the hot fat/oil.  Fry only a few at a time, leaving plenty of room for them to rise.  Cook for about 7 minutes or until they are puffed and golden.
6) Lift them out and drain on absorbent paper.  Dust with grated Parmesan cheese and serve without delay.

Makes about 30.

[Malc.]

Thanks for that, i'll see if this one works better for me. The mustard and cayenne will add to the flavour, I wonder if the School Dinner version I used to eat as a child used these ingredients.

[Peripatetic Phil]

If it works, don't forget to say "thank you" to Pru & Caroline !

[LKW]

Hi malc

I remember them!  I too have been trying to search for the recipe but to date nothing!
They were like a tennis ball soft and when you cut into them they were a gooey cheesy lovely stuff!  They were served with mash potato and spaghetti in tomato sauce.

Have you had any joy yet?