tea-spoonful of hour veiy smoothly 'ndth a
breakfast-cupful of cream or new niilk, add a
pinch of salt, and the same of pepper, and
simmer the mixture gently over the fire, stirring
it aU tlie time, till it is as thick as melted butter ;
etir into it about eight ounces of finely-grated
Pannesan or good Cheshire cheese. Turn it
into a basin, and mix with it the yolks of four
eggs✪ Cheese Fondue or Souffle well beaten. Whisk the whites to a soKd
froth, and just before the souffie is baked,
put them into it, and pour the mixture into
a souflle dish or small round tin. It should be
only half fiUed, as the fondue will rise veiy
high. Pin a napkin round the dish in which
it is baked, and serve it the moment it is taken
out of the oven, as if it is allowed to fall, its
beauty will be entirely gone. On this account
it is better to have a metal cover over it
strongly heated. Time, twenty minutes. Pro-
bable cost, Is 3d., if made with mill-. Sufficient
for half a dozen persons.
Cheese Fondue or Souffl^ (another
way). — Weigh in their shells the number of
eggs to be used. These ought properly to
be regulated by the nimiber of your guests.
Break them into a saucepan, and put with them
a third of their weight in cheese (Gruy^re is the
best, but good Cheshire answers admirably),
and a sixth of that in butter. Season slightly
with salt, and rather highly with pepper✪ Cheese Fondue or Soufflé. Put
the saucepan on the fire, and stir it gently until
the eggs are set, but on no account allow the
mixture to boil. Serve immediately. Time,
about five minutes for the eggs to set. Pro-
bable cost, lOd. for a fondue. Six eggs will
suffiice for four persons.
Cheese Fritters.— Cheese which has be-
come a little dry will answer for this purpose,
though, of course, fresh cheese will be better.
Put tlu-ee ounces of cheese in a mortar, with a
dossert-spoonful of finely -minced ham, tliree
dessert-spoonfuls of finely-grated bread-crumbs,
a tea-spoonful of dry mustard, a piece of butter
about the size of a small egg, two or three
grains of cayenne, and the yolk of an egg well
beaten✪ Cheese Fritters. Pound these ingredients together until
they are perfectly smooth, tlien form the paste
into balls about the size of a walnut, flatten
to a thickness of half an inch, dip them
in batter, and fry them until lightly bro'mied,
and drain. Place them on a napkin, and
serve as hot as possible. Time to fry, ten or
fifteen minutes. Probable cost, Sd. for this
quantity. One or two wiU suffice for each
person.
Cheese Omelet.— Whisk two eggs
thoroughly. Allow a, pinch of salt, the same
of pepper, half a tea-spoonful of finely-chopped
parsley, and a tea-spoonful of grated Parmesan
or Cheshire cheese to every two eggs. Mix
completely. Put a piece of butter the size of
an egg into the frj-ing-pan. -When it is hot,
pour in the mixture, and stir it with a wooden
CHE
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CHE
✪ Cheese Omelet
Page 336 · 4 recipe records on this page
Presented as published in 1892. 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
tea-spoonful of flour very smoothly with a breakfast-cupful of cream or new milk, add a pinch of salt, and the same of pepper, and simmer the mixture gently over the fire, stirring it all tlie time, till it is as thick as melted butter ; Stir into it about eight ounces of finely-grated Parmesan or good Cheshire cheese. Turn it into a basin, and mix with it the yolks of four eggs well beaten. Whisk the whites to a solid froth, and just before the souffie is baked, put them into it, and pour the mixture into a souflle dish or small round tin. It should be only half filled, as the fondue will rise very high. Pin a napkin round the dish in which it is baked, and serve it the moment it is taken out of the oven, as if it is allowed to fall, its beauty will be entirely gone. On this account it is better to have a metal cover over it strongly heated. Time, twenty minutes. Probable cost, Is 3d., if made with milk. Sufficient for half a dozen persons.
Cheese Fondue or Soufflé (another way). — Weigh in their shells the number of eggs to be used. These ought properly to be regulated by the number of your guests. Break them into a saucepan, and put with them a third of their weight in cheese (Gruyère is the best, but good Cheshire answers admirably), and a sixth of that in butter. Season slightly with salt, and rather highly with pepper. Put the saucepan on the fire, and stir it gently until the eggs are set, but on no account allow the mixture to boil. Serve immediately. Time, about five minutes for the eggs to set. Probable cost, lOd. for a fondue. Six eggs will suffiice for four persons.
Cheese Fritters.— Cheese which has become a little dry will answer for this purpose, though, of course, fresh cheese will be better. Put three ounces of cheese in a mortar, with a dessert-spoonful of finely -minced ham, tliree dessert-spoonfuls of finely-grated bread-crumbs, a tea-spoonful of dry mustard, a piece of butter about the size of a small egg, two or three grains of cayenne, and the yolk of an egg well beaten. Pound these ingredients together until they are perfectly smooth, tlien form the paste into balls about the size of a walnut, flatten to a thickness of half an inch, dip them in batter, and fry them until lightly browned, and drain. Place them on a napkin, and serve as hot as possible. Time to fry, ten or fifteen minutes. Probable cost, Sd. for this quantity. One or two will suffice for each person.
Cheese Omelet.— Whisk two eggs
thoroughly. Allow a, pinch of salt, the same of pepper, half a tea-spoonful of finely-chopped parsley, and a tea-spoonful of grated Parmesan or Cheshire cheese to every two eggs. Mix completely. Put a piece of butter the size of an egg into the frj-ing-pan. -When it is hot, pour in the mixture, and stir it with a wooden
CHE
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Records on this page
Cheese Fondue or SouffleCheese Fondue or SouffléCheese FrittersCheese Omelet