Dressed Cheese

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 (6)

2 ozs. of cheese ↝ Cheese, tilsit [Dairy and Egg Products]
a wineglass of new milk ↝ Soup, clam chowder, new england, canned, prepared with equal volume low fat (2%) milk [Soups, Sauces, and Gravies]
the yolk and white of 1 fresh egg, well beaten ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a little pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
thin, very hot but not crisp, toast

Instructions (5)

Dissolve cheese in new milk over a slow fire or on the hob of a hot one.
Add the yolk and white of 1 fresh egg, well beaten, slowly, mixing well.
Cook on a slow fire until thick as custard, stirring the whole time.
Season with a little pepper and salt.
Serve on thin, very hot but not crisp, toast, on a very hot dish.

Original Text

Dressed Cheese.
2 ozs. of cheese dissolved in a wineglass of new milk, either over a slow fire or on the hob of a hot one. When it has dissolved, add the yolk and white of 1 fresh egg, well beaten; add it slowly, mixing well. Put it on a slow fire till thick as custard. Stir the whole time; season with a little pepper and salt; serve on thin, very hot but not crisp, toast, on a very hot dish. (For another recipe, see Cheese, Boiled.)

Notes

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