Fondu

Ingredients

• One pint of cream
• ½ lb. Parmesan cheese
• the yolks of eight eggs
• a piece of butter the size of an egg

Method

1. 1

   Warm the cream and Parmesan cheese together.

2. 2

   Stir in the yolks of eggs one by one until smooth.

3. 3

   Place in a bain-marie and steam slowly for half an hour.

4. 4

   Optionally, allow to cool, cut into disks, dip in breadcrumbs and eggs, and fry until golden brown.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 103. The excerpt below is the record exactly as published.

FONDU. 249 CHAPTER XXII. SA VO UR V DISHES WIT HO UT ME A T. Fondu. One pint of cream, \ lb. Parmesan cheese, are to be warmed together. The yolks of eight eggs are to be stirred in one by one, till the whole mass is smooth, in an earthenware basin (which will fit into a silver case) ; place it in a bain-marie, and let it steam slowly for half an hour. If you have no silver case, pin a napkin neatly round the basin, so as to disguise its form. If preferred, the fondu may be allow^ed to cool, and then be cut into disks the size of a crown piece and half an inch thick, dipped in bread crumbs and eggs, and fried a golden brown. Cheese Custard. Two or three ounces of cheese scraped into pieces as fine as shavings. Beat this up with one large or two small eggs, and about \ pint of milk. Butter a pudding dish well, pour in the mixture, and then put in two small pieces of butter about the size of a hazel nut. Bake in the oven for a few minutes. 250 CHEESE SOUFFLE. Souffle au Parmesan. Dissolve \ lb. of butter in a stewpan, and stir in the yolks of five eggs. As soon as it begins to thicken, take the stewpan off the fire and work in 5 or 6 ozs. of grated cheese, Parmesan or Parmesan and Gruyere mixed ; place again on the fire, and stir till it is a smooth paste ; remove from the fire, and work in one white of Qgg which has been well whipped. Before the mixture is put into the souffle case, the remaining whites of tgg are to be whipped and stirred in, and immediately this is done it is to be put into the oven at a moderate heat Twenty to twenty-five minutes is the time required for the baking, but do not begin too soon, as all souffles should be served the moment they, not the guests, are ready. Ramequins k la Raymond. 4 spoonsful of flour ; J lb. scraped Gruyere cheese ; A pinch of salt. Stir well together in a saucepan off the fire. Warm in another saucepan a piece of butter the size of an Qgg

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