Cheese Cakes (Regent)
A historical recipe for cheese cakes.
Ingredients
- 1 quart Milk
- 1/2 pint White wine
- 6 yelks Eggs
- 1 cup Sugar
- 1/2 cup Almonds, blanched and pounded to paste
- 1/2 cupful Butter
- 1 teaspoonful Orange extract
- 2 tablespoonfuls Brandy
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Instructions
- 1Boil milk, then add wine; let stand until it curdles. Strain through a fine sieve.
- 2Add butter, melted, cream, almonds, paste, extract, and brandy to the curds. Mix smoothly.
- 3Use to fill paté pans, lined with the paste. Bake in a moderate oven at 350°F (175°C) for 10 minutes.
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