Gougère au fromage

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 (10)
For the dough
For topping
Instructions (7)
  1. Put into a stew-pan on the fire a gill and a half of water, three ounces of butter, a pinch of nutmeg, and one of black pepper.
  2. When this boils, take it off the fire, and stir in four ounces of flour.
  3. Put on a low fire, and mix till the paste is thoroughly formed.
  4. Take this off again, let it cool, and add the yolks of four eggs and three ounces of grated Parmesan cheese.
  5. Mix thoroughly, and stir in three of the whites beaten to a froth.
  6. Butter a fireproof dish, and spread the mixture in it.
  7. Cover the surface with thin shavings of cheese, glaze over with the beaten yolk of an egg, and bake for twenty or twenty-five minutes.
Original Text
Gougère au fromage.—Put into a stew-pan on the fire a gill and a half of water, three ounces of butter, a pinch of nutmeg, and one of black pepper. When this boils, take it off the fire, and stir in four ounces of flour, put on a low fire, and mix till the paste is thoroughly formed. Take this off again, let it cool, and add the yolks of four eggs and three ounces of grated Parmesan cheese; mix thoroughly, and stir in three of the whites beaten to a froth. Butter a fireproof dish, and spread the mixture in it; cover the surface with thin shavings of cheese, glaze over with the beaten yolk of an egg, and bake for twenty or twenty-five minutes.
Notes
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