" Melt an ounce of butter in an enamelled sauce-pan,
and stir into it a table-spoonful of flour. When the two
are well amalgamated, put in a breakfast-cupful of hot
milk, and about three ounces of grated Parmesan cheese.
Stir the mixture on a very slow fire till it assumes the
appearance of thick cream, and beware of its becoming too
hot, or boiling, for that would be fatal. Now, put in one
EGGS, MACCARONI, AND CHEESE. 249
clove of garlic, a tea-spoonful of mustard powder, a dash of
grated nutmeg, and some black pepper. Mix thoroughly,
and if upon tasting you find that it is required, add a little
salt. Keep on stirring the mixture at a very moderate
heat for quite ten minutes, then remove the garlic, take
the sauce-pan from the fire, stirring occasionally till the
contents are nearly cold, then add the yolks of four eggs
previously beaten up with a table-spoonful of milk, and
well strained ; mix well ; lastly, incorporate swiftly with
the mixture the whites of five eggs✪ Fondue beaten to a froth,
pour this into a deep round tin, and put it into the oven
which must not be too hot. From twenty to thirty minutes
baking will make the fondue ready for the table, to which
it must be quickly sent, in its tin, with a napkin folded
round it."— (G. C.)
If the early stage of preparing the fondue mixture were
conducted in the bain-mar ie-psnij there would be no risk
of overheating: it.
A simpler recipe by the same author runs as follows : —
Make a thickish paste in a sauce-pan with milk and flour,
taking care that it is quite smooth : add to, and thoroughly
mix with it as much grated cheese as you have used flour,
and a little over, a small quantity of salt, a little flour of
mustard, and some pepper. Beat up, if you have used as
much as a pint of milk for the paste, three or four eggs✪ Simpler Fondue.
Incorporate them with the paste, then fill a tin, or a
number of small cases with it, bake a nice brown colour,
and serve.
Brillat Savarin made a great fuss about his ^^ fondue''
but the dish he concocted was simply " oeufs hrouilUs ait
fromage.'^ The modern ^^ fondue" must be baked.
" Bainequins," or little fondues of cheese, are invariably
popular. They are not hard to make : I choose a simple
recipe which runs ;_thuB : — Put one ounce of butter in a
2o0 CULINARY JOTTINGS FOR MADRAS.
roomy sance-pan, with a quarter of a pint of water, a pinch
of salt, and a dust of black pepper ; boil it, and add two
ounces of flour. Stir over the fire for four minutes, and
then m.ix with it two ounces of grated Parmesan, and two
eggs✪ Bainequins, one after the other. Put the paste thus formed on
a buttered-baking sheet in lumps the size of a hen's egg^
flatten them slightly, brush them over with an egg, bake
in the oven, and serve on a napkin very hot.
Page 141 · 3 recipe records on this page
Presented as published in 1885. 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
" Melt an ounce of butter in an enamelled sauce-pan, and stir into it a table-spoonful of flour. When the two are well amalgamated, put in a breakfast-cupful of hot milk, and about three ounces of grated Parmesan cheese. Stir the mixture on a very slow fire till it assumes the appearance of thick cream, and beware of its becoming too hot, or boiling, for that would be fatal. Now, put in one
clove of garlic, a tea-spoonful of mustard powder, a dash of grated nutmeg, and some black pepper. Mix thoroughly, and if upon tasting you find that it is required, add a little salt. Keep on stirring the mixture at a very moderate heat for quite ten minutes, then remove the garlic, take the sauce-pan from the fire, stirring occasionally till the contents are nearly cold, then add the yolks of four eggs previously beaten up with a table-spoonful of milk, and well strained ; mix well ; lastly, incorporate swiftly with the mixture the whites of five eggs beaten to a froth, pour this into a deep round tin, and put it into the oven which must not be too hot. From twenty to thirty minutes baking will make the fondue ready for the table, to which it must be quickly sent, in its tin, with a napkin folded round it."— (G. C.)
If the early stage of preparing the fondue mixture were conducted in the bain-marie pan there would be no risk of overheating: it.
A simpler recipe by the same author runs as follows : — Make a thickish paste in a sauce-pan with milk and flour, taking care that it is quite smooth : add to, and thoroughly mix with it as much grated cheese as you have used flour, and a little over, a small quantity of salt, a little flour of mustard, and some pepper. Beat up, if you have used as much as a pint of milk for the paste, three or four eggs. Incorporate them with the paste, then fill a tin, or a number of small cases with it, bake a nice brown colour, and serve.
Brillat Savarin made a great fuss about his ^^ fondue'' but the dish he concocted was simply " oeufs brouillés au fromage.'^ The modern ^^ fondue" must be baked.
" Bainequins," or little fondues of cheese, are invariably popular. They are not hard to make : I choose a simple recipe which runs ;_thuB : — Put one ounce of butter in a
roomy sauce-pan, with a quarter of a pint of water, a pinch of salt, and a dust of black pepper ; boil it, and add two ounces of flour. Stir over the fire for four minutes, and then mix with it two ounces of grated Parmesan, and two eggs, one after the other. Put the paste thus formed on a buttered-baking sheet in lumps the size of a hen's egg, flatten them slightly, brush them over with an egg, bake in the oven, and serve on a napkin very hot.
Records on this page
FondueSimpler FondueBainequins