Cheese Fondu

Ingredients

• Weigh the eggs you are going to use
• a third their weight of grated Parmesan cheese
• a sixth part of butter

Method

1. 1

   Stir in a saucepan until the eggs are set, pour into a very hot dish, and serve.

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 99. The excerpt below is the record exactly as published.

Cheese fondu. Stewed eel pout. Clean and empty the eel pout; warm the livers in a little browned butter and flour, add the fish, moisten with white wine, season with pepper, salt, chopped herbs, a bouquet of herbs, and mushrooms; cook over a slow fire When done, serve, garnished with the mushrooms ; pass the sauce through a tammy, and pour over them. Artichokes à la lyonnaise. Cut up the artichokes into quarters, remove the chokes, blanch, drain, and warm them in melted butter, flavoured with lemon-juice, simmer until done, take out the artichokes ; moisten the sauce with stock, and a little brown thickening, season with a sliced onion, stir in a lump of butter, and leave on the fire until brown ; pass through a tammy, season with salt, pepper, and chopped parsley. Warm the artichokes in this sauce, and serve. Cheese fondu. Weigh the eggs you are going to use, take a third their weight of grated Parmesan cheese, and a sixth part of butter

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