round like fingers, and bake on a tin for five minutes in a
quick oven. They should only be lightly browned.
Cheese Pondu. — (1) Put five or six eg'gs into a saucepan, mix
in a third of their weight in grated Parmesan Cheese, and
half this quantity in butter, and stir well over a slow fire
until the eggs are set. Pour the mixture into a dish, and
serve very hot. Slices of toast should accompany this.
(2) Remove all the crust from a French roll, and pour
^ pint of boiling milk on the crumb ; whisk the yolks of two
eggs, pour them over, add jib. of grated Cheese, and beat
them all well together. Beat the whites of four eggs✪ Cheese Pondu to a
stiff froth, mix them with the rest, put the preparation in a
tart-dish, with a high band of paper round, and bake for
twenty minutes in a quick oven. Serve while hot.
(3) Soak 2 table-spoonfuls of very fine dry breadcrumbs in
barely 1 breakfast-cupful of new milk. Beat separately the
yolk and white of an egg, working until very light. Dissolve
1 saltspoonful of bicarbonate of soda in a little hot water,
and mix it with the milk and breadcrumbs ; stir in the beaten
yolk and white of the egg, melt ^oz. of butter and stir it in,
shake in a little pepper and salt, and then mix in 4oz. of
grated Cheese. Butter a shallow pudding-dish, and pour this
fondu into it ; strew some dry breadcrumbs over the top, and
bake in a rather hot oven till it is nicely browned. As it
soon falls, serve it in the dish it was baked in as quickly
as possible.
Cheese Fritters. — (1) Put 1 breakfast-cupful of flour✪ Cheese Fritters into a
bowl, warm loz. of butter till it is melted, and pour
it into the middle of the flour ; add to this gradually,
stirring and beating all the time, 1 breakfast-cupful of
Cheese — continued.
lukewarm water, then, still stirring, drop in the yolks
of two eggs, and shake in 1 saltspoonful of pepper, 1
teaspoonful of salt, and 1 teaspoonful of dry mustard. Stir
in 6oz. of grated Parmesan Cheese and the whites of two
eggs beaten to a stiff froth. Drop this mixture, a table-
spoonful at a time, into boiling lard or clarified fat (fat or
lard does not boil till the bubbling ceases and it becomes
still). As the fritters get firm, turn them over with a skewer
that they may brown evenly ; as soon as they are nicely
browned, take them up with a small wire strainer, lay them
on a sheet of paper to drain for an instant, put them on a
hot napkin in a dish, and serve them garnished with fried
parsley.
(2) Put 1 pint of water into a stewpan with 4oz. of butter,
and place it over the fire until boiling-, then move it to the
side ; dredge in gradually about jib. of flour, stirring it with
a wooden spoon ; then place the saucepan over the fire again
and stir until the flour is cooked. Move it off and let it cool
a little. Grate Ooz. of Parmesan Cheese, and beat the yolks
of six eggs ; whisk the whites of the eggs separately to a
stiff froth. Stir these ingredients into the cooled mixture,
adding the whites of eggs last ; season with salt and a small
quantity of cayenne pepper. Put a large lump of fat into a
stewpan and place it over the fire. With two teaspoons con-
stantly dipped in boiling water shape the mixture into small
egg-shaped pieces, and drop them into the fat. When they
are crisp and lightly browned all over, take them out of the
fat, and drain them well on a piece of paper or a wire sieve
which should be placed near the fire.
Page 257 · 3 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
round like fingers, and bake on a tin for five minutes in a
quick oven. They should only be lightly browned.
Cheese Fondu. — (1) Put five or six eggs into a saucepan, mix in a third of their weight in grated Parmesan Cheese, and half this quantity in butter, and stir well over a slow fire
until the eggs are set. Pour the mixture into a dish, and
serve very hot. Slices of toast should accompany this.
(2) Remove all the crust from a French roll, and pour ^ pint of boiling milk on the crumb ; whisk the yolks of two eggs, pour them over, add jib. of grated Cheese, and beat them all well together. Beat the whites of four eggs to a stiff froth, mix them with the rest, put the preparation in a tart-dish, with a high band of paper round, and bake for twenty minutes in a quick oven. Serve while hot.
(3) Soak 2 table-spoonfuls of very fine dry breadcrumbs in barely 1 breakfast-cupful of new milk. Beat separately the yolk and white of an egg, working until very light. Dissolve 1 saltspoonful of bicarbonate of soda in a little hot water, and mix it with the milk and breadcrumbs ; stir in the beaten yolk and white of the egg, melt 1oz. of butter and stir it in, shake in a little pepper and salt, and then mix in 4oz. of grated Cheese. Butter a shallow pudding-dish, and pour this fondu into it ; strew some dry breadcrumbs over the top, and bake in a rather hot oven till it is nicely browned. As it soon falls, serve it in the dish it was baked in as quickly as possible.
Cheese Fritters. — (1) Put 1 breakfast-cupful of flour into a bowl, warm loz. of butter till it is melted, and pour it into the middle of the flour ; add to this gradually, stirring and beating all the time, 1 breakfast-cupful of
Cheese — continued.
lukewarm water, then, still stirring, drop in the yolks of two eggs, and shake in 1 saltspoonful of pepper, 1 teaspoonful of salt, and 1 teaspoonful of dry mustard. Stir in 6oz. of grated Parmesan Cheese and the whites of two eggs beaten to a stiff froth. Drop this mixture, a tablespoonful at a time, into boiling lard or clarified fat (fat or lard does not boil till the bubbling ceases and it becomes still). As the fritters get firm, turn them over with a skewer that they may brown evenly ; as soon as they are nicely browned, take them up with a small wire strainer, lay them on a sheet of paper to drain for an instant, put them on a hot napkin in a dish, and serve them garnished with fried parsley.
(2) Put 1 pint of water into a stewpan with 4oz. of butter, and place it over the fire until boiling-, then move it to the side ; dredge in gradually about jib. of flour, stirring it with a wooden spoon ; then place the saucepan over the fire again and stir until the flour is cooked. Move it off and let it cool a little. Grate Ooz. of Parmesan Cheese, and beat the yolks of six eggs ; whisk the whites of the eggs separately to a stiff froth. Stir these ingredients into the cooled mixture, adding the whites of eggs last ; season with salt and a small quantity of cayenne pepper. Put a large lump of fat into a stewpan and place it over the fire. With two teaspoons constantly dipped in boiling water shape the mixture into small egg-shaped pieces, and drop them into the fat. When they are crisp and lightly browned all over, take them out of the fat, and drain them well on a piece of paper or a wire sieve which should be placed near the fire.
Records on this page
Cheese PonduCheese FrittersCheese Fritters