Fonda Souffle an Parmesan

Ingredients

• 2 oz. Brown & Poison’s corn-flour
• f pint milk
• 6 oz. grated Parmesan cheese
• 2 yolks of eggs
• 4 whites of eggs
• 1 oz. butter

Method

1. 1

   Mix the corn-flour with a little milk, then stir into the remainder of boiling milk.

2. 2

   Stir over the fire until thickened, then add yolks of eggs, grated cheese, and seasoning.

3. 3

   Beat the whites to a stiff froth and carefully mingle with the mixture when cooled.

4. 4

   Put in a well-buttered dish and bake for 8-10 minutes in a brisk oven.

5. 5

   Serve immediately.

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.

Fonda Souffle an Parmesan. — 2 oz. Brown & Poison’s corn-flour, f pint milk, 6 oz. grated Parmesan cheese, 2 yolks and 4 whites of eggs, 1 oz. butter. Mix the corn-flour with a little milk, then stir into it the remainder of milk boiling. Stir with a wooden spoon over the fire until it thickens, then add one or two yolks of eggs, the grated cheese, and seasoning (salt, pepper, nutmeg, or cayenne). Beat the whites of eggs to a stiff froth and mingle carefully with the above when it has cooled a little. Put the mixture in a well-buttered silver-plated vegetable dish, and bake from eight to ten minutes in a brisk oven. Serve immediately. 1919. Creme an Frontage.— 10 yolks of eggs,

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