|
|
Remarks. —I will close with one which is more
particular in its quantities, and also has a caution or two in the use of seasoning, avoiding skim milk cheese, etc.; and although it recommends the Parmesan cheese, yet, I will say, our good, rich, new milk cheese, having some age, will be found nice enough for all common purposes. If a very nice dish is desired, get the Parmesan, as mentioned below. It is as follows:
|
|
|
|
|
|
