Gruyere Cheese Appetizer

Ingredients

• a quarter-pound of grated Gruyere cheese
• a teaspoonful of butter
• a cup of chicken broth
• some chopped onion
• some chopped parsley
• four well-beaten eggs
• salt
• pepper
• a suspicion of nutmeg

Method

1. 1

   Melt the Gruyere cheese with butter, onion, parsley, and chicken broth.

2. 2

   When well blended, add the eggs and stir until it looks good enough to eat.

3. 3

   Serve on triangles of toasted bread.

Nutrition per serving

As published

This recipe was extracted from A bachelors cupboard (1906) by A. Lyman Phillips, page 30. The excerpt below is the record exactly as published.

Gruyere cheese appetizer is a favorite A LA with the students of Geneva and Lausanne. FLORIAN Florian Robert brought the recipe into his ROBERT coterie at the Sorbonne, and in the little apartment on the Boul' Miche' a few congenial souls occasionally gather of an evening and wash down with 72 A BACHELOR'S CUPBOARD A Chat 071 Cheese "Bock'' this dainty: Melt in a copper saucepan over the charcoal brazier — a chafing-dish will be used over here — a quarter-pound of grated Gruyere cheese w^Ith a teaspoonful of butter, some chopped onion and parsley, a cup of chicken broth — or half a can of chicken soup strained — salt, pepper, and a suspicion of nutmeg. When well blended, add four well-beaten eggs

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