Montagnarde

Ingredients

• half a dozen eggs
• six ounces of butter
• three-quarters of a pint of light claret
• a little pepper
• a tablespoonful of kirschwasser

Method

1. 1

   Whisk the eggs, add the butter in small pieces, and set on a slow fire with the claret.

2. 2

   Stir until it thickens, then mix in the grated Swiss cheese until dissolved.

3. 3

   Stir until smooth, add pepper and kirschwasser, and serve.

As published

This recipe was extracted from National viands à la mode (1895) by Harriet Anne de Salis, page 36. The excerpt below is the record exactly as published.

Montagnarde Take half a dozen eggs and whisk them for a few minutes ; add six ounces of butter in small pieces ; set it on a slow fire with three-quarters of a pint of light claret. The mixture must be stirred till it begins to thicken ; then mix with it half a pound of Swiss cheese grated ; stir briskly, and put on the fire again till the cheese is dissolved ; then stir till quite smooth ; add a little pepper and stir again ; then add a tablespoonful of kirsch- wasse

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