Creme an Frontage

Ingredients

• 10 yolks of eggs
• 8 whites of eggs
• 6 oz. butter
• 8 oz. grated Parmesan or Gruyere cheese
• | gill double cream
• salt
• pepper
• cayenne
• nutmeg

Method

1. 1

   Put the yolks and butter in a stewpan and stir over the fire to bind without curdling.

2. 2

   Add the cream.

3. 3

   Whisk the whites to a stiff froth and mix carefully.

4. 4

   Season with salt, pepper, cayenne, and nutmeg.

5. 5

   Pour into a buttered souffle-dish and bake for twenty minutes in a moderate oven.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 517. The excerpt below is the record exactly as published.

Creme an Frontage.— 10 yolks of eggs, 8 whites of eggs, 6 oz. butter, 8 oz. grated Parmesan or Gruyere cheese, | gill double cream, salt, pepper, cayenne and nutmeg

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