Fromage a la Suede

Ingredients

• six ounces of grated Gruyere cheese
• a tablespoonful of corn-flour
• a pinch of salt
• and cayenne
• the yolks of two eggs
• a tablespoonful of cream
• a tablespoonful of clarified butter

Method

1. 1

   Mix cheese, corn-flour, salt, and cayenne.

2. 2

   Stir in egg yolks, cream, and butter.

3. 3

   Heat until thick, then cool.

4. 4

   Roll out puff paste, spread cheese mixture, cover with another strip, brush with egg, and bake for 15 minutes.

Nutrition per serving

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 68. The excerpt below is the record exactly as published.

Fromage a la Su^de Take six ounces of grated Gruyere cheese and a table-spoonful of corn-flour and put them into a basin. Mix well, add a pinch of salt and cayenne ; stir in the yolks of two eggs, a table-spoonful of cream, and a table-spoonful of clarified butter. Work this mixture till smooth, then pour it into a stewpan and stir over the fire till it thickens, and then let cool. Roll out some rough puff paste, cut it into neat strips about three inches long and one broad. Spread the cheese mixture evenly on the paste. Place another strip on the top. Brush over with beaten egg, and bake for a quarter of an hour. Kippers ^ la Sutton Take some kippered herring which has been fried and freed from bones, mince it small, and place it in a mortar with a piece of butter, a little minced parsley, the yolk of a hard-boiled egg, a tea-spoonful of anchovy sauce, and a table-spoonful of crea

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