Petites Caisses an Fromage

Ingredients

• 2 ounces butter
• the yolks of 6 eggs
• 2 ounces grated Swiss
• 2 ounces grated Parmesan cheese
• Yi even teapoonful white pepper
• the same of salt

Method

1. 1

   Melt 2 ounces butter in a small saucepan, remove from fire, and when nearly cold add the yolks of 6 eggs; return the saucepan to fire, stirring until beginning to thicken; instantly remove, add 2 ounces grated Swiss and 2 ounces grated Parmesan cheese, Yi even teapoonful white pepper, and the same of salt.

2. 2

   Beat the whites to a stiff froth, add them to the cheese preparation.

3. 3

   Butter 6 small paper boxes, set them on a tin pan, place in a medium-hot oven for 10 minutes; remove, and when cold fill them with the above preparation, return the cases to the oven, and bake from 10 to 15 minutes, till done.

4. 4

   Serve as soon as done.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 353. The excerpt below is the record exactly as published.

Petltes Caisses an Fromage. — Melt in a small saucepan 2 ounces butter, remove from fire, and when nearly cold add the yolks of 6 eggs ; return the saucepan to fire, stirring until beginning to thicken ; instantly remove, add 2 ounces grated Swiss and 2 ounces grated Parmesan cheese, Yi even teapoonful white pepper, and the same of salt

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