Roasted Cheese

Ingredients

• Three ounces of rich cheese
• the yolks of two eggs
• four ounces of bread crumbs
• three ounces of butter
• one dessert-spoonful of mustard
• a little pepper
• a little salt

Method

1. 1

   Beat egg yolks, mix in grated cheese and other ingredients.

2. 2

   Toast bread, cut into squares, spread mixture thickly over, cover with a tin cover, and heat in a Dutch oven until hot.

3. 3

   Remove cover to brown slightly, then serve immediately.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 69. The excerpt below is the record exactly as published.

a little salt, and white or Cayenne pepper ; when tender, drain it in a colander, and cut it in pieces about two inches long ; then put it into a saucepan with the Parmesan, or any mild good cheese, grated, with the butter, the cream, and a little pepper ; stir, or rather shake it over a brisk fire and when the whole is well incorporated, serve immediately. No. 222. — Fondue. Half a pound of good toasting cheese, three eggs, half-ounce of butter, quarter of a pint of new milk, and three ounces of bread crumbs. Boil the milk, and pour it upon the bread crumbs ; cover it with a plate for quarter of an hour ; stir in the butter, the cheese, grated, and the yolks of three eggs, well beaten ; mix all well together, and just before it is put in the oven, add the w'hites of the eggs, well beaten ; bake in a mould in rather a hot oven ; when done, turn it out on a dish, and serve im- mediately. No. 223. — Cheese and Onions. Half a pound of good cheese, four oimces of onions, and half an ounce of butter. Peel and chop some Portugal onions ; melt the butter in a dish ; put in the onions with a little pepper and salt ; cover, and set them in the oven to stew ; when tender, but not soft, VEGETARIAN COOKERY. 121 spread on a flat dish, and cover them with good toasting cheese, cut in thin slices, without crust ; toast it quickly, and serve immediately. If the common onions be used, they should be cut in two, and boiled a few minutes. No. 224. — Cheese and Onions. Half a pound of cheese and four ounces of onions. Slice the onions very thin ; put them on a dish mth a little water, adding pepper and salt ; cover, and set them in the oven till tender ; lay the cheese in thin slices over them, and toast all together in the oven till the cheese is melted, and serve immediately. No. 225. — Potted Cheese. One pound of cheese, three ounces of butter, and one tea- spoonful of mixed mustard. Grate the cheese, and mix it with the other ingredients ; add a little mace and Cayenne pepper ; beat all together with a potato-masher ; put it into small jars, and pour clarified butter over it. Keep in a dry place. No. 226. — Cheese Souffle. Three ounces of cheese, four or five eggs, one pint of new milk or cream, two ounces of arrowroot or tous-les-mois, and two ounces of butter. Mix the arrowroot to a smooth batter with quarter of a pint of cold milk, then add the remainder, boiling, and stir well together ; then add the butter, cut in small pieces, and when melted and well beaten, add the yolks of four large or five small eggs, well whisked, half a tea-spoonful of salt, some- thing less of Cayenne, and the cheese lightly grated ; beat or whisk the whites of the eggs to a firm and solid froth ; mix them well with the other ingredients, but without beating them, near the oven ; fill the souffle-pan less than half full ; set it instantly in the oven, close the door, and do not open it for ten or fifteen minutes ; in from twenty to twenty-five minutes the souffle will be ready for table. The oven should be of gentle heat, but not extremely slow. 122 VEGETAIUAN COOKERY No. 227. — Roasted Cheese. Three ounces of rich cheese, the yolks of two eggs, four ounces of bread crumbs, three ounces of butter, and one dessert- spoonful of mustard. When the yolks of the eggs have been well beaten, put in the cheese, grated, and the other ingredients, adding a little pepper

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