Fondue (Switzerland)

Ingredients

• as many eggs as there are people
• 1/4 of their weight in grated cheese
• 1/2 their weight in butter
• salt and pepper
• Add parsley if desired.

Method

1. 1

   Beat the eggs, white and yolks, together, add the cheese and butter, salt and pepper.

2. 2

   Cook until it is thick, and pour into a deep dish.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 24. The excerpt below is the record exactly as published.

salt and pepper and parsley. Stir over the fire until smooth, pour over some slices of toast which have been laid in a dish, sprinkle some grated cheese over all, and bake ten minutes in a hot oven. EGGS (as cooked in Sienna). Boil and slice 6 eggs, put them in a dish, sprinkle with grated cheese, then eggs, so on, until all the eggs are used, with ^ a pint of good white stock over all, and some cheese and bread- crumbs on top. Bake 10 minutes, and serve in the dish. EGGS (as cooked in Malta). Mix on the fire i cup of white stock, i table- spoonful of grated ham, i ounce of butter, i ounce of grated cheese, juice of a lemon, salt, pepper, parsley, nutmeg, and ^ cup of stewed tomatoes. Stir 20 minutes, then strain it over a dish con- taining 6 hard-boiled and sliced eggs. Cover with bread-crumbs and cheese, and bake in a hot oven. 62 With a Saucepan over the Sea EQGS. (Carmelite Convent recipe.) Butter a dish, pour into it a puree of asparagus tips, parboiled with herbs and seasoning, drained, mixed with a cup of cream, or white broth, and pressed through a sieve. Arrange this evenly, and break over it carefully four or more fresh eggs. Bake until the eggs are firm. This can also be made with a foundation, or mattress of spinach, or any other vegetable. EGGS (k la Gruydre). Melt J^ pound of grated Gruyere cheese with a teaspoonful of butter, i cup of chicken broth, some chopped onion and parsley, nutmeg, and salt. When well blended, add four well-beaten eggs, stir until firm, and serve on toast. FONDUE. (Switzerland.) Take as many eggs as there are people, add J^ of their weight in grated cheese, and yi their weight in butter. Beat the eggs, white and yolks, together, add the cheese and butter, salt and pep- per. Cook until it is thick, and pour into a deep dish. Add parsley if desired.

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