Fondants a la Chester

Ingredients

• HALF a pound of flour
• half a pound of butter
• half a pound of grated Parmesan and Gruyère cheese mixed
• a pinch of salt
• a little cayenne
• a few tablespoonfuls of water

Method

1. 1

   Cut the paste into small rounds, gild with beaten egg, and bake in a moderate oven.

2. 2

   Prepare cream by mixing yolks of eggs with cream, seasoning, and cooking until custard consistency.

3. 3

   Finish with butter and grated cheese, layer between pastry rounds, press together, and serve hot.

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 62. The excerpt below is the record exactly as published.

FONDANTS A LA CHESTER HALF a pound of flour, half a pound of butter, half a pound of grated Parmesan and Gruy^re cheese mixed, a pinch of salt, a little cayenne and a few tablespoonfuls of water

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