Cheese Fondu. No. 2. Cataldi’s.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (12)
Instructions (8)
  1. Put 1/2 a tumbler of water into a stewpan, with 1 oz. of butter.
  2. Let it boil.
  3. Then add a small (wooden) spoonful of flour, 2 spoonfuls the same size of grated Parmesan cheese, and the same of grated Gruyère cheese.
  4. Mix these well with the flour, butter, &c., until all are well cooked, but especially the flour.
  5. Then add the yolks of 4 eggs, and the whites of 2, mixing them well in one after another.
  6. Season well with a little salt, pepper and a grate of nutmeg but no mustard at all.
  7. 15 minutes before dinner, whip up the whites of 6 eggs, and add to the mixture.
  8. Put the fondu in a silver soufflé dish; smooth it and shape it well, and bake in a gentle oven.
Original Text
Cheese Fondu. No. 2. Cataldi’s. Put ½ a tumbler of water into a stewpan, with 1 oz. of butter. Let it boil. Then add a small (wooden) spoonful of flour, 2 spoonfuls the same size of grated Parmesan cheese, and the same of grated Gruyère cheese. Mix these well with the flour, butter, &c., until all are well cooked, but especially the flour. Then add the yolks of 4 eggs, and the whites of 2, mixing them well in one after another. Season well with a little salt, pepper and a grate of nutmeg but no mustard at all; 15 minutes before dinner, whip up the whites of 6 eggs, and add to the mixture. Put the fondu in a silver soufflé dish; smooth it and shape it well, and bake in a gentle oven.
Notes
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