Savarin’s Fondue

Ingredients

• as many eggs as there are guests
• about a third as much by weight of the best of Gruyeres cheese
• the half of that of butter
• salt according to the age of the cheese
• a strong dose of pepper

Method

1. 1

   Break and beat up all the eggs well in a saucepan; then add the butter and cheese, grated or cut in small pieces.

2. 2

   Place the saucepan on the fire, and stir with a wooden spoon till it is of a thick and soft consistence.

3. 3

   Add salt and pepper.

4. 4

   Finally, let it be brought to table on a hot dish.

As published

This recipe was extracted from The bachelor and the chafing dish (1895) by Deshler Welch, page 39. The excerpt below is the record exactly as published.

Savarin’s Fondue. — This dish is of Swiss ori- gin. It is a healthy, savory, and appetizing dish, quickly dressed, and always convenient to place before unexpected guests. Take first as many eggs ii6 The Bachelor and the Chafing-dish. as there are guests, and then about a third as much by weight of the best of Gruyeres cheese and the half of that of butter. Break and beat up all the eggs well in a saucepan ; then add the butter and cheese, grated or cut in small pieces ; place the saucepan on the fire, and stir with a wooden spoon till it is of a thick and soft consistence ; put in salt according to the age of the cheese, and a strong dose of pepper

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