Stuffed Bananas with Roquefort Cheese, a la Gimo

Ingredients

• quarter pound of roquefort cheese
• four tablespoons dissolved Cox’s gelatine
• one tablespoon butter
• three-quarters cup whipped cream
• some green coloring to color it the shade of the cheese
• cayenne pepper to taste
• salt to taste

Method

1. 1

   Stir butter and cheese to a cream, add the gelatine, then the coloring, cayenne pepper, and salt to taste, then the whipped cream.

2. 2

   Put in a paper bag with a fancy tube and fill the bananas.

3. 3

   Garnish with a strip of Spanish pepper and a little flower of truffles on top.

4. 4

   Arrange on thin slices of tomato; garnish with a heart of lettuce in the center.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 405. The excerpt below is the record exactly as published.

Stuffed Bananas with Roquefort Cheese, a la Gimo Bananes farcies de Roquefort, a la Gimo Select small curled bananas all same size — one for each person; peel. From the inside of the banana cut a small strip, about half inch wide, almost from one end to the other; then take a small potato scooper and scoop out the banana — very carefully, so as not to break; then cut a little slice from the outside so the banana will stand. Fill with the roquefort cheese. Filling. Take quarter pound of roquefort cheese, four table¬ spoons dissolved Cox’s gelatine, one tablespoon butter, three- quarters cup whipped cream, some green coloring to color it the shade of the cheese. How to Make It. Stir butter and cheese to a cream, add the gelatine, then the coloring, cayenne pepper and salt to taste, then the whipped cream. Put in paper bag with a fancy tube and fill the bananas. Garnish with a strip of Spanish pepper between the banana and the filling, and with a little flower of truffles on the top. Arrange on thin slices of tomato; garnish with a heart of lettuce in the centre. Serve with the salad for lunch, dinner, or supper. Stuffed Tomatoes with Roquefort Cheese, a la Parisienne Tomates farcies de Roquefort, a la Parisienne Select nice tomatoes, all same size; put in hot water and peel, cut in halves; scoop out, leaving just a thin shell; fill with the cream of roquefort cheese. Filling. Quarter pound roquefort cheese, four tablespoons dissolved Cox’s gelatine, one tablespoon butter, three-quarters cup whipped cream

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