Cheese Fondue

Ingredients

• 1 oz. of butter
• 1 oz. of flour
• a pinch of salt
• a pinch of cayenne
• a quarter of a pint of milk
• about 3 ozs. of finely grated, good cheese
• the yolks of two eggs
• three whites

Method

1. 1

   Melt butter in a saucepan, mix with flour, salt, cayenne, and milk.

2. 2

   Simmer while stirring until thick.

3. 3

   Stir in grated cheese, then mix in yolks.

4. 4

   Whisk whites to a solid froth and fold into the mixture.

5. 5

   Pour into a souffle dish and bake.

Nutrition per serving

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 87. The excerpt below is the record exactly as published.

Cheese Fondue Cheese, Cayenne. — Take % lb. each of flour, butter, and grated cheese. Mix them thoroughly, and add a pinch of salt and cayenne pepper to taste. Mix with yolk of egg and water to a smooth, stiff paste; roll this out to the thickness of half an inch, then cut it into pieces about three inches long and one inch wide. Bake these until they are lightly browned, and serve them as hot as possible. Time to bake the fingers, five to ten minutes. Cheese Charlottes. — Mash smooth half a cream -cheese with one table- spoonful of Roquefort crumbs, using enough sweet cream to make it soft. Add one cupful of sweet cream, two table-spoonfuls of dissolved gelatine, and salt and cayenne to taste. Fill twelve Swedish timbale - cases with this mixture. Sprinkle over with Parmesan, and put in a cold place. Cheese, Cottage. — Take a pail of new, rich milk, put it in a kettle and let it scald (be careful that it does not boil, or the curd would become hard and tough), then strain through a thin cotton bag, allowing it to hang and drain all night. In the morning add a teaspoonful of salt, a small piece of butter, and sweet cream. Serve with cream in addition, or make up into rolls or cakes. Cheese, Cottage, seasoned with paprika, butter, and chives makes a nice relish with cold roast beef. Cheese, Cream. — Take some thick cream and tie it in a wet cloth. Stir a teaspoonful of salt into every pint of cream. Hang it in a cool, airy place for three or four days to drain, then turn it into a clean cloth, which must be put into a mould and under a weight for about twenty-four hours longer, when it will be fit for use. Cheese, Cream, with English Wal- nuts.— Cover a layer of cream-cheese, that has been sprinkled with pow- dered sugar, with sliced English wal- nuts, alternating the layers, and tak- ing care that the nuts form the top layer. Serve very cold. Cheese Cutlets. — Melt one table- spoonful of butter in a saucepan, stir in two table-spoonfuls of corn- starch and a dash of paprika, add gradually one cup of hot, thin cream, stirring constantly. When thick and smooth, stir in four heaped table- spoonfuls of grated cheese (sage, Parmesan, or sap sago) ; when melted, add one cup of any mild cream-cheese, cut into bits. Mix quickly and turn into a buttered pan or into cutlet- moulds. When cold, cut into small triangles (if cooled in the pan), turn out and cover with fine bread-crumbs, beaten egg, and another coating of crumbs ; then cook one minute in deep, smoking -hot fat. Drain and serve quickly as a course for luncheon. Cheese Fondue. — Melt i oz. of butter in a saucepan, mix smoothly with it I oz. of flour, a pinch of salt and cayenne, and a quarter of a pint of milk ; simmer the mixture gently over the fire, stirring it all the time, till it is as thick as melted butter ; stir into it about 3 ozs. of finely grated, good cheese. Turn it into a bowl, and mix with it the yolks of two eggs, well beaten. Whisk three whites

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