Baked Cheese

Ingredients

• four ounces of butter
• half a tumblerful of water
• a pinch of salt
• seven ounces of flour
• four yolks of egg
• the whites
• four ounces of grated Gruyère cheese

Method

1. 1

   Warm butter in water and salt until boiling, stir in flour, take off heat, add yolks, whipped whites, and Gruyère cheese; pour into a tin dish, cover with thin cheese slices, glaze with yolks, and bake for twenty-five minutes.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 131. The excerpt below is the record exactly as published.

Baked cheese, Young rabbit salad. Fillet some cold roast rabbits, and soak for an hour in oil : and vinegar seasoned with chopped tarragon leaves, pimpernel, chives, salt and pepper. Lay some nice pieces of lettuce in a salad-bowl; add the fillets of rabbit interspersed with fillets of anchovy, capers, chopped beetroot, slices of hard boiled eggs, and minced chervil and pimpernel leaves; garnish with lettuce hearts, and serve. Beetroot à la Poitevine, Cut a cold boiïled beetroot into slices, warm in brown thick- ening, season with chopped onions, and mixed spice, and stir in a teaspoonful of strong vinegar just before taking off the fire. Baked cheese, Warm tour ounces of butter in half à tumblerful of water and a pinch of salt. As soon as it boils, stir in seven ounces of flour ; after a few minutes, take the saucepan off the fire, _ and add four yolks of egg, the whites well whipped, and four ounces of grated Gruyère cheese

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