Fondue

Ingredients

• Half a pint of whipped cream
• Six eggs
• Four ounces of grated parmesan cheese
• Pepper
• salt

Method

1. 1

   Mix the whipped cream with the grated cheese; stir gently into this the yolks of the eggs.

2. 2

   Whip the whites to a stiff froth and mix them in lightly; season well with pepper and salt.

3. 3

   Butter a soufflé dish, and fix round it a band of buttered paper so as to stand two or three inches above the edge of the dish, pour in the mixture, bake ten or twelve minutes and serve immediately.

Nutrition per serving

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 39. The excerpt below is the record exactly as published.

pepper and salt. Puff pastry. Put the yolks of eggs, a little cayenne pepper, salt, and finely grated parmesan cheese into a basin with the cream; mix well into a smooth paste; line some patty pans with puff pastry, fill them with the cheese mixture. VEGETABLES AND SAVOURIES 109 and bake for about twenty minutes; they should be a light golden colour. CRAIGIE TOAST Ingredients Two eggs. Pepper and salt. One ounce of butter. Buttered toast. Two tomatoes. Skin the tomatoes and chop them fine, or pass them through a hair sieve; beat up the eggs, melt the butter in a stewpan, add the tomatoes, eggs, and pepper and salt, stir it over the fire until it thickens, and pour it on to buttered or fried toast. CREAM CHEESE Take half a pint or less of sour cream, lay a piece of muslin on a plate, pour the sour cream upon it, gather up the edges and tie it with a piece of string; hang it over a basin to drip, and leave it there for a week; then take it out of the muslin, make it up into a square, or round, and send to table on a plate without a napkin. CUCUMBER AU GRATIN Ingredients White sauce. Breadcrumbs. Parmesan cheese. Cucumbers. Butter. Butter a fireproof dish, boil the cucumbers till very tender, cut them down the middle, and in lengths to suit your dish, pour' a little white sauce over them and strew 110 OCKLYE COOKERY BOOK it with grated parmesan cheese; then drop over it a little clarified butter; add another layer of cheese, and cover the whole with very fine breadcrumbs. Moisten these with more clarified butter, and set the dish in the oven for about twenty minutes; if not brown enough use a red-hot salamander. CURRIED EQQS Ingredients Four eggs. Three-quarters of an ounce of Two onions. flour. One ounce of butter. Half a pint of stock. One dessertspoonful of curry Half a gill of cream, powder. Rice. Lay four nicely poached eggs on a hot dish, wjth or without little rounds of hot buttered toast under them. Pour the following curry sauce over them, and serve with a border of plain boiled rice : Chop the onions very fine and fry them in the butter for about five minutes, till a golden brown; add the flour, curry powder, and stock, and stir it over the fire till boiling; put the Hd on, draw it to the side, and let it cook gently for about half an hour; then add the cream and use. CURRIED SARDINES Ingredients One teaspoonful of curry powder. Sardines. A little cayenne pepper. Buttered toast. Roll the sardines in the curry powder and cayenne pepper; lay them on a buttered baking tin, with a buttered paper over them; put them in a moderate oven for ten minutes, and serve on fingers of buttered toast. VEGETABLES AND SAVOURIES 111 FONDU Ingredients Half a pint of whipped cream. Six eggs. Four ounces of grated parmesan Peppe

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