Fondu of Parmesan Cheese

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (14)
Note - Substitutions and Seasonings
Instructions (4)
  1. Mix the flour, butter, pepper and salt well together with the milk, and then stir this over the fire until it boils.
  2. Work the butter quickly with the spoon to render it perfectly smooth, then add the grated cheese and the twelve yolks of eggs.
  3. Whip the whites quite firm, and add them also, very lightly.
  4. Fill the soufflé case with the fondu, bake it for about three-quarters of an hour, and send it to table as soon as it is ready.
Original Text
FONDU OF PARMESAN CHEESE. INGREDIENTS:—Twelve ounces of fresh Parmesan cheese grated, four ounces of flour, twelve eggs, four ounces of butter, a pint of milk or cream, a pinch of mignonette-pepper, and a very little salt. Mix the flour, butter, pepper and salt well together with the milk, and then stir this over the fire until it boils; work the butter quickly with the spoon to render it perfectly smooth, then add the grated cheese and the twelve yolks of eggs; whip the whites quite firm, and add them also, very lightly. Fill the soufflé case with the fondu, bake it for about three-quarters of an hour, and send it to table as soon as it is ready. Note.—Half the quantity of Gruyère with the other half of Parmesan cheese is sometimes used. It is also customary to season fondus with mustard, lemon-juice, Cayenne pepper, and essence of anchovies, for those who prefer high seasoning to the more delicate flavour of the Parmesan cheese; the latter is most likely to be approved of by a true epicure.
Notes
—