Cheese—“Fromage à la Sefton.”

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 (9)
Instructions (10)
  1. Melt the butter in a stewpan.
  2. Add flour and cook a little.
  3. Add milk and cream and cook again for a few minutes.
  4. Add the yolks of 4 eggs, a pinch of salt, and 4 tablespoonfuls of grated Parmesan.
  5. Whip the whites of 4 eggs until stiff.
  6. Gently fold the whipped egg whites into the mixture just before putting it into a baba mould.
Cooking
  1. Steam in boiling water until cooked, about 1 hour.
  2. Turn out onto a dish.
  3. Strew a little more grated Parmesan cheese over the top.
  4. Brown in the oven for 1/4 hour.
Original Text
Cheese—“Fromage à la Sefton.” (Mr. Milnes Gaskell. 1887.) 2 ozs. of butter in a stewpan: 2 tablespoonfuls of flour, let it cook a little, then add ¼ pt. of milk and 2 tablespoonfuls of cream, all to cook again a few minutes. Then add the yolks of 4 eggs, a pinch of salt, and 4 tablespoonfuls of grated Parmesan. Whip 4 whites of egg stiff, and keep them by themselves to be worked into the mixture the last thing before putting it into a baba mould. Steam in boiling water till cooked, about 1 hour, then turn out on to a dish and brown in the oven for ¼ hour, first strewing a little more grated Parmesan cheese over it. It is half cooked by steam and then turned out, that it may not break, as a baked baba is apt to do.
Notes
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