Cheese Koch & la yiennoise

Ingredients

• the yolks of 6 eggs
• 4 ounces partly melted butter
• 3 ounces Parmesan
• 3 ounces grated Swiss cheese
• 1 gill of whipped cream
• Beat 4 whites to a stiff frothy

Method

1. 1

   Put the yolks of 6 eggs in a small saucepan, add gradually 4 ounces partly melted butter while stirring constantly; place the saucepan over a slow fire and stir till beginning to thicken, then instantly remove.

2. 2

   Add slowly, stirring continually, 3 ounces Parmesan and 3 ounces grated Swiss cheese; then add 1 gill of whipped cream.

3. 3

   Beat 4 whites to a stiff frothy, add slowly the cheese preparation to the whites, fill the mixture into a buttered dish, set it in a pan of hot water, and bake till done.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 353. The excerpt below is the record exactly as published.

Cheese Koch & la yiennoise.--Put the yolks of 6 eggs in a small saucepan, add gradually 4 ounces partly melted butter, while stirring constantly ; place the saucepan over a slow fire and stir till beginning to thicken, then instantly remove, add slowly, stirring continually, 3 ounces Parmesan and 3 ounces grated Swiss cheese ; then add 1 gill of whipped cream. Beat 4 whites to a stiff frothy

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