Monday, August 18, 2008

Cheese Fondue

1 1/2 c. soft bread crumbs
1 1/2 c. grated cheese
1 c. hot milk
4 eggs
1/2 tsp. salt

A dish that is very similar to cheese soufflé and that must be served as soon as it comes from the oven in order to avoid shrinking is cheese fondue. It satisfactorily takes the place of meat in a light meal, and may be served from a large dish or from individual baking dishes with or without sauce, as desired.

Mix the bread crumbs and cheese, and add them to the hot milk, beaten egg yolks, and salt. Fold in the stiffly beaten egg whites. Bake in a buttered baking dish for about 30 minutes in a moderate oven. Serve at once.

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