Cheese

Common-sense cookery for English hous... · Kenney-Herbert, A. R. (Arthur Robert), 1840-1916 · 1905
Source
Common-sense cookery for English households : with twenty menus worked out in detail
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (0)
No ingredients extracted.
Instructions (3)
  1. Taking the fondue first by right of seniority, as it were, a little explanation would seem to be necessary, for we are confronted with a slight confusion in regard to terms.
  2. The original fondue spoken of by Brillat Savarin was, we are told, of Swiss origin, a simple dish enough, scarcely to be distinguished from œufs brouilles au fromage.
  3. In later years, however, the cooks improved upon it, and the fondue, with flour added to it and sundry alterations, was put into the oven.
Original Text
CHEESE. Taking the fondue first by right of seniority, as it were, a little explanation would seem to be necessary, for we are con- fronted with a slight confusion in regard to terms. The original fondue spoken of by Brillat Savarin was, we are told, of Swiss origin, a simple dish enough, scarcely to be dis- tinguished from œufs brouilles au fromage. In later years, however, the cooks improved upon it, and the fondue, with flour added to it and sundry alterations, was put into the oven,
Notes
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