Cheese in Cases a la Hollandaise

Ingredients

• one gill of Hollandaise sauce
• two tablespoonfuls of grated Parmesan
• half a dozen little hollowed croiutes of fried bread

Method

1. 1

   Keep croiutes hot in the oven.

2. 2

   Mix Hollandaise sauce with grated Parmesan, fill croiutes, and bake until slightly colored.

3. 3

   Serve immediately.

As published

This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 67. The excerpt below is the record exactly as published.

CHEESE IN CASES A LA HOLLANDAISE. 151 lobster yourself a quarter of an hour or so in good fish broth and a glass of chablis. The dressing, how- ever, cannot be too plain — i.c.^ vinegar, oil, and seasoning. Rich creamy mayonnaise is out of place here. Let the dressing be done i /ozh/ as the French cook says — no soaking — garnish neatly with the driest and freshest salading, broken aspic, and the adjuncts given for the salmon- trout salad accompanying. For six darioles take half a pint of boiled milk, turn this to a custard with four whole eggs, stirring in half an ounce of gelatine, cool, and whip it, adding a gill of whipped cream. Set 4- Custard , , 1 1 • 11- 1 . • creams with the moulds m crushed ice, and set ripe strawberries. strawberries cut into neat pieces in layers with the custard. Turn out when required, and serve. A cold strawberry syrup sauce flavoured with maras- chino may accompany. For these, half a dozen little hollowed croiites of fried bread will be wanted. Keep them hot in the mouth of the oven while you make this mixture : — To one gill of Hollandaise sauce S- Che^ese m add two tablespoonfuls of grated Parmesan

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