Cheese Fondu

Ingredients

• Put tablespoon butter in the chafing-dish
• add cup fresh milk
• two cups grated cheese
• saltspoon of dry mustard
• little cayenne
• add, just before serving, two eggs, beaten light

Method

1. 1

   Melt the butter, add milk and bread crumbs, then cheese, mustard, and cayenne.

2. 2

   Stir constantly and add beaten eggs before serving.

Nutrition per serving

As published

This recipe was extracted from Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 34. The excerpt below is the record exactly as published.

Cheese Fondu. Put tablespoon butter in the chafing- dish; when melted, add cup fresh milk, cup of fine bread crumbs, two cups grated cheese, saltspoon of dry mustard, little cayenne. Stir constantly and add, just before serving, two eggs, beaten light. Curried Fish. Cook one tablespoon of onion, cut very fine, in one tablespoon butter five minutes; be careful not to burn; mix one tablespoon curry powder with one tablespoon flour, and stir into the melted butter; add gradually one-half pint milk or cream, stirring constantly; then add a large cupful any kind of cold boiled fish; let it simmer a few minutes and serve very hot. Lobster, Chop or shred the meat of a cold, boiled lobster, tail and claws; pour over it the juice of two lemons, add one-half teaspoon cayenne and a tea- spoon salt; put in the chafing-dish three tablespoons fresh butter; when melted add the lobster. Let it simmer for about ten minutes stirring constantly. Lobster a la Newburg. Take the nicest part of two small lobsters, cut into small pieces like dice, put into the chafing-dish with a tablespoon butter; season well with pepper and salt, pour over it a gill of wine; cook ten minutes; add the beaten yolks three eggs and half pint cream. Let all come to a boil and serve immediately. CHAFING-DISH. 10$ Luncheon Sardines. Select firm, medium-sized sar- dines, remove skin carefully, put hot water dish on chafing-dish frame and pour into it pint of hot water; now put cutlet dish on top and into it put one tea- spoon butter, one teaspoon lunch paste, one-half wine glass of wine and very little white pepper. In this warm up the sardines putting each one on toast and serve at once. Oysters, Maitre d'Hotel. Dry dozen oysters in a napkin; put tablespoon butter in the chafing-dish

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