Take some of the uncooked fillet of a sirloin of
beef, chop as fine as possible, and mix in finely chopped
suet. Make a custard with milk, eggs, and powdered
cracker biscuits ; stir together the m.eat and the cus-
tard ; season with salt, pepper, and spice✪ Kottbullar ; roll in the
shape of balls ; fry in butter.
Kalolmar.
This dish is prepared in the same way as the pre-
ceding dish, but the mixture is rolled in boiled
cabbage leaves, and braised in butter over a slow fire✪ Kalolmar
till the cabbage is browned.
CHEESE FONDU. 249
CHAPTER XXII.
SA VO UR V DISHES WIT HO UT ME A T.
Fondu.
One pint of cream, \ lb. Parmesan cheese, are to be
warmed together. The yolks of eight eggs are to be
stirred in one by one, till the whole mass is smooth, in
an earthenware basin (which will fit into a silver case) ;
place it in a bain-marie, and let it steam slowly for
half an hour. If you have no silver case, pin a napkin
neatly round the basin, so as to disguise its form.
If preferred, the fondu may be allow^ed to cool,
and then be cut into disks the size of a crown piece
and half an inch thick, dipped in bread crumbs and
eggs, and fried a golden brown.
Cheese Custard.
Two or three ounces of cheese scraped into pieces
as fine as shavings. Beat this up with one large or
two small eggs, and about \ pint of milk. Butter a
pudding dish well, pour in the mixture, and then put
in two small pieces of butter about the size of a hazel
nut.
Bake in the oven for a few minutes.
250 CHEESE SOUFFLE.
Souffle au Parmesan.
Dissolve \ lb. of butter in a stewpan, and stir in the
yolks of five eggs. As soon as it begins to thicken,
take the stewpan off the fire and work in 5 or 6 ozs.
of grated cheese, Parmesan or Parmesan and Gruyere
mixed ; place again on the fire, and stir till it is a
smooth paste ; remove from the fire, and work in one
white of Qgg which has been well whipped. Before
the mixture is put into the souffle case, the remaining
whites of tgg are to be whipped and stirred in, and
immediately this is done it is to be put into the oven
at a moderate heat Twenty to twenty-five minutes
is the time required for the baking, but do not begin
too soon, as all souffles should be served the moment
they, not the guests, are ready.
Ramequins k la Raymond.
4 spoonsful of flour ;
J lb. scraped Gruyere cheese ;
A pinch of salt.
Stir well together in a saucepan off the fire.
Warm in another saucepan a piece of butter the
size of an Qgg✪ Fondu in a cup of water. Stir this slowly into
the flour and cheese, and mix it for three or four
minutes, then put on the stove and keep stirring ;
when it is a thickish paste take it off the fire and
work in two or three eggs one by one. Have ready
a shallow tart dish, butter it and drop in lumps of
the paste about the size of a walnut. Put it in the
oven, and let them bake for twenty minutes ; as each
CHESTER CAKES. 251
bit ought to swell to twice its original size, allowance
must be made in the number put on the dish.
Ramequin a la Genevoise. ✪ Chester Cakes
Page 103 · 8 recipe records on this page
Presented as published in 1882. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Take some of the uncooked fillet of a sirloin of beef, chop as fine as possible, and mix in finely chopped suet. Make a custard with milk, eggs, and powdered cracker biscuits ; stir together the m.eat and the custard ; season with salt, pepper, and spice ; roll in the shape of balls ; fry in butter.
Kalolmar.
This dish is prepared in the same way as the preceding dish, but the mixture is rolled in boiled cabbage leaves, and braised in butter over a slow fire till the cabbage is browned.
CHEESE FONDU. 249
CHAPTER XXII.
SA VO UR V DISHES WIT HO UT ME A T.
Fondu.
One pint of cream, \ lb. Parmesan cheese, are to be warmed together. The yolks of eight eggs are to be stirred in one by one, till the whole mass is smooth, in an earthenware basin (which will fit into a silver case) ; place it in a bain-marie, and let it steam slowly for half an hour. If you have no silver case, pin a napkin neatly round the basin, so as to disguise its form.
If preferred, the fondu may be allow^ed to cool, and then be cut into disks the size of a crown piece and half an inch thick, dipped in bread crumbs and eggs, and fried a golden brown.
Cheese Custard.
Two or three ounces of cheese scraped into pieces as fine as shavings. Beat this up with one large or two small eggs, and about \ pint of milk. Butter a pudding dish well, pour in the mixture, and then put in two small pieces of butter about the size of a hazel nut.
Bake in the oven for a few minutes.
250 CHEESE SOUFFLE.
Souffle au Parmesan.
Dissolve \ lb. of butter in a stewpan, and stir in the yolks of five eggs. As soon as it begins to thicken, take the stewpan off the fire and work in 5 or 6 ozs. of grated cheese, Parmesan or Parmesan and Gruyere mixed ; place again on the fire, and stir till it is a smooth paste ; remove from the fire, and work in one white of Qgg which has been well whipped. before the mixture is put into the souffle case, the remaining whites of egg are to be whipped and stirred in, and immediately this is done it is to be put into the oven at a moderate heat Twenty to twenty-five minutes is the time required for the baking, but do not begin too soon, as all souffles should be served the moment they, not the guests, are ready.
Ramequins k la Raymond.
4 spoonsful of flour ;
J lb. scraped Gruyere cheese ;
A pinch of salt.
Stir well together in a saucepan off the fire.
Warm in another saucepan a piece of butter the size of an egg in a cup of water. Stir this slowly into the flour and cheese, and mix it for three or four minutes, then put on the stove and keep stirring ; when it is a thickish paste take it off the fire and work in two or three eggs one by one. Have ready a shallow tart dish, butter it and drop in lumps of the paste about the size of a walnut. Put it in the oven, and let them bake for twenty minutes ; as each
CHESTER CAKES. 251
bit ought to swell to twice its original size, allowance must be made in the number put on the dish.
Ramequin a la Genevoise.
Records on this page
KottbullarKalolmarFonduCheese CustardSouffle au ParmesanRamequins k la RaymondChester CakesRamequin a la Genevoise