Remember those dinner parties in the ’70s? Remember the yummy things like individual mushroom or spinach struedels on Arzberg plates? Remember the appertisers, like Jatz crackers with tiny square slices of cheese, topped with a fanned out slice of gherkin? Or how about some Hot Cheese Balls…
1 small onion, chopped
1 level Tbsp butter
2 eggs, separated (I am assuming that means egg yolks and whites, not that you need to place one egg at either end of the kitchen bench)
1 to 1 1/4 cups grated cheese
2 gherkins, finely chopped
1/2 level teaspoon paprika
1/4 level teapsoon cayene pepper
1 level teaspoon finely chopped parsley (This is dried parsley)
1 cup sifted flour
1/4 level teaspoon mixed herbs (Again, this is dried)
1/2 cup dry breadcrumbs
1 1/2 level teaspoons salt
Saute onion in heated butter
Add to egg yolks, cheese, gherkins, paprika, cayenne pepper, parsley and herbs and mix well.
Sift flour and salt together and blend into the mixture.
Stiffly beat egg whites and fold through.
Form into small balls, then roll in the dried breadcrumbs. (I guess these were about the size of walnuts.)
Fry in deep hot oil until golden brown.
Serve hot. Yields about 36
Can be cooked ahead of time and stored in fridge. Wrap in foil and reheat in the oven.
