795. Fondue Of Parmesan And Gruyere, Or Any Other Grated Cheese

Put a quarter of a pound of butter and six ounces of flour in a stewpan, mix them well together (without melting the butter) with a wooden spoon, then add rather more than a pint of boiling milk, stir over the fire, boil twenty minutes, then add the yolks of five eggs (stir in well), half a pound of grated Parmesan, and a quarter of a pound of grated Gruye're cheese; season with half a teaspoonful of salt, a quarter do. of pepper, and half a saltspoonful of cayenne; if too thick add two or three whole eggs to give it the consistency of a souffle, whip the five whites of egg firm, stir them gently into the mixture, have ready a croustade prepared as for the souffle (No. 784), pour in the above mixture, and bake it in a moderate oven; it will require a little longer time than the souffle ; dish and serve the same.

796. Neapolitan Fondue

Prepare half of the mixture as in the last, but previous to adding the whites of eggs stir in a quarter of a pound of good macaroni blanched, and cut into pieces an inch in length; add the whites, bake, and serve as before.

797. Fondue (Simple Method)

Put two ounces of Gruye're and two ounces of Parmesan cheese (grated) into a basin (or, if you have not got them, use English cheese), with a little salt, pepper, and cayenne, add the yolks of six eggs, with a quarter of a pound of butter melted (mix well), whip the whites of the six eggs, stir gently into the other ingredients, fill small paper cases with it, bake about a quarter of an hour in a moderate oven, dress upon a napkin, and serve very hot.

798. Fondue Of Stilton Cheese

Put six ounces of butter and half a pound of flour in a stewpan, rub well together with a wooden spoon, then add a quart of warm milk, stir over the fire a quarter of an hour, then add the yolks of eight eggs, three quarters of a pound of grated Parmesan, and half a pound of Stilton cheese in small dice, season rather highly with pepper, salt, and cayenne, add the white of the eggs whipped very stiff, which stir in lightly; have a dozen and a half of small paper cases, fill each one three parts full, place them in a moderate oven, bake about twenty minutes; when done dress them upon a napkin on your dish, and serve very hot.