Fondue

Ingredients

• an ounce of butter
• a table-spoonful of flour
• a breakfast-cupful of hot milk
• about three ounces of grated Parmesan cheese
• one clove of garlic
• a tea-spoonful of mustard powder
• a dash of grated nutmeg
• some black pepper
• a little salt
• the yolks of four eggs
• the whites of five eggs

Method

1. 1

   Melt butter in a saucepan, stir in flour until well mixed.

2. 2

   Add hot milk and grated cheese, stirring on low heat until thick.

3. 3

   Add garlic, mustard, nutmeg, and pepper.

4. 4

   Stir for 10 minutes, remove garlic, cool slightly, then mix in beaten yolks and strained.

5. 5

   Fold in beaten egg whites, pour into a tin, and bake at moderate heat for 20-30 minutes.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 140. The excerpt below is the record exactly as published.

fondue fail to " come off," and do not enter it in your menu. Here is the best recipe I ever read for this dish : — ■ " Melt an ounce of butter in an enamelled sauce-pan, and stir into it a table-spoonful of flour. When the two are well amalgamated, put in a breakfast-cupful of hot milk, and about three ounces of grated Parmesan cheese. Stir the mixture on a very slow fire till it assumes the appearance of thick cream, and beware of its becoming too hot, or boiling, for that would be fatal. Now, put in one EGGS, MACCARONI, AND CHEESE. 249 clove of garlic, a tea-spoonful of mustard powder, a dash of grated nutmeg, and some black pepper. Mix thoroughly, and if upon tasting you find that it is required, add a little salt. Keep on stirring the mixture at a very moderate heat for quite ten minutes, then remove the garlic, take the sauce-pan from the fire, stirring occasionally till the contents are nearly cold, then add the yolks of four eggs previously beaten up with a table-spoonful of milk, and well strained ; mix well ; lastly, incorporate swiftly with the mixture the whites of five eggs

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