Cheese Sauce
From Allied cookery, 1916
Presented as published in 1916. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Allied cookery (1916) by Harrison, Grace Clergue Mrs., page 24. The excerpt below is the record exactly as published.
i teaspoon salt; pepper; yolks two eggs. Fill buttered timbale moulds or one large mould with this mixture, cover with buttered paper, and bake 20 minutes in moderate oven in a pan half filled with hot water. Remove from moulds and pour cheese sauce around it. Sauces CHEESE SAUCE put 2 tablespoons butter on fire. Add 2 table- spoons flour and blend to a paste. Add ^ tea- spoon salt and a dash of cayenne. Then add gradually i cup milk. Cook five minutes, then add I cup grated cheese
Cook this with the app: pantry check, scaling, and the assistant.