|
| |
| Dredge cheese lightly w flour. Rub pot w garlic. Pour in wine. Set over moderate heat. When air bubbles rise to surface, add lemon
juice, then add cheese by handfuls, stirring constantly w wooden fork or spoon, until cheese is melted. Add kirsch and spices, stirring
constantly. Serve and keep bubbling hot over burner. Spear bread cubes and apples into cheese. |
| Cheese, Swiss | 1 |
| lb, shredded |
| Bread | 1 |
| loaves, French or Italian, cubed |
| Oeufs a l'Intrigue | Serves | 4 |
| Line 9" pie pan w pastry. Prick w fork & bake 5 min at 400. Beat eggs w cream. Add onion. Pour 1/3 into shell. Bake 5 min. Arrange
crab (or use anchovies) on top. Add another 1/3 of eggs. Return 5 min. Sprinkle w cheese. Top w remaining eggs. Bake 20 min or
until knife comes out clean. |
| Petits Pot de Creme au Fromage | Serves | 6 |
| Beat eggs. Gradually add cream. Add seasonings. Add 1 c cheese. Pour into 6 custard cups. Place in hot water and bake 30 min at
350. Sprinkle w remaining cheese. |
| Brush pastry shell w yolk. Combine eggs, milk and cream, butter, seasonings. Sprinkle unbaked crust w bacon and cheese. Pour in
cheese. Bake 30 min at 350 or until knife comes out clean. Let sit 5 min before serving. |
| Bacon | 6 |
| sliced, fried and crumbled |
| Soufflé
au Fromage sans Farine | Serves | 4 |
| Preheat oven to 425. Combine cream cheese, yolks, cheese, cayenne, nutmeg, salt and pepper to taste in mixing bowl. Whisk until
smooth. Beat whites until quite stiff and fold into cheese mix. Generously butter the bottom and sides of a 6-c
soufflé dish. Spoon mix in. Place dish on baking sheet and place in oven. Bake 10 min and reduce temp to 400. Bake 15 min longer. Serve immediately. |
| Melt butter and blend in flour. Bring cream to boil and add, all at once. Cook, stirring vigorously, until sauce is thickened and smooth.
Stir in mustard. Remove from heat and stir in cheeses until they are melted. Season w peppers. Cool slightly. Stir in 5 slightly beaten
yolks. Beat 7 whites until stiff and fold gently into a well-buttered 6-cup soufflé
dish. Bake in water in preheated 375 oven until soufflé has risen and is golden brown (35-40 min). |
| Cheese, Parmesan | 0.66 |
| c grated |
| Cheese, Blue | 0.25 |
| c crumbled |
Sour Cream Soufflé Serves 8
Preheat oven to 350. Butter a 2-qt soufflé dish, coat w some of the Parmesan, and refrigerate. In a large mixing bowl, whip sour cream and flour together w whisk. Stirring briskly, add egg yolks, one at a time. Stir in salt, cayenne, chives, and remaining cheese. Beat egg whites in a bowl until they reach firm, shiny peaks and fold them into batter w rubber spatula. Pour into
soufflé dish and bake 30-35 min.
|
Ingredient |
Quantity |
Comments |
|
Cheese, Parmesan |
0.2 |
c freshly grated |
|
Sour Cream |
1.5 |
c |
|
Egg Yolks |
5 |
|
|
Salt |
1 |
tsp |
|
Cayenne Pepper |
0.25 |
tsp |
|
Chives |
2 |
T chopped |
|
Egg White |
7 |
|
|