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A FONDU

(Vegetables And Sundries.) - (The Jewish Manual)







Make into a batter one ounce and a half of potatoe flour, with the
same quantity of grated cheese and of butter, and a quarter of a
pint of milk or cream; add a little salt, very little pepper, and the
well-beaten yolks of four fine fresh eggs; when all this is well mixed
together, pour in the whites of the eggs, well whisked to a froth;
pour the mixture into a deep soup plate or dish, used expressly for
the purpose, and bake in a moderate oven. The dish should be only half
filled with the _fondu_, as it will rise very high. It must be served
the moment it is ready, or it will fall. It is a good plan to hold a
salamander over it while being brought to table.











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