A Fondu, or Cheese Souffle

Ingredients

• a quarter of a pint of new milk
• two ounces of potato-flour
• three-quarters of a pint more of milk, or of cream in preference
• two ounces of butter cut small
• well-whisked yolks of four large or of five small eggs
• half a teaspoonful of salt
• something less of cayenne
• three ounces of lightly-grated cheese

Method

1. 1

   Mix potato-flour with milk, add boiling milk or cream, then melted butter.

2. 2

   Stir in egg yolks, salt, cayenne, and cheese.

3. 3

   Fold in beaten egg whites and bake for 20 minutes.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 339. The excerpt below is the record exactly as published.

A FONDU, OR CHEESE SOUFFLE. Mix to a smooth batter, with a quarter of a pint of new milk, two ounces of potato-flour, arrow-root, or tous les mois ; pour boiling to them three-quarters of a pint more of milk, or of cream in pre- ference : stir them well together, and then throw in two ounces of butter cut small. When this is melted, and well-beaten into the mixture, add the well-whisked yolks of four large or of five small eggs, half a teaspoonful of salt, something less of cayenne, and three ounces of lightly -grated chees

Cook this with the app: pantry check, scaling, and the assistant.