Fondu au Gratin

Ingredients

• three tablespoonfuls of butter
• a tablespoonful of flour
• the yolks of four eggs
• one-quarter of a pint of milk
• four ounces of cheese
• two of the whites of the eggs

Method

1. 1

   Melt butter, stir in flour and mix well.

2. 2

   Add yolks of eggs and milk, simmer for two minutes.

3. 3

   Stir in cheese, season with salt and pepper.

4. 4

   Beat egg whites to a stiff froth and stir in gently.

5. 5

   Fill a shallow tin, sprinkle with bread-crumbs, dot with butter, and bake in a moderate oven for half an hour.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 133. The excerpt below is the record exactly as published.

FONDU AU GRATIN. Melt three tablespoonfuls of butter, stir In a tablespoonful of flour and mix well. Add the yolks of four eggs and one-quarter of a pint of milk and let it simmer for two minutes, stirring all the while; then take it from the fire. Shred four ounces of cheese into thin slices and stir into the mixture; season with salt and pepper. Beat two of the whites of the eggs

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