The Complete Book of Cheese eBook

This eBook from the Gutenberg Project consists of approximately 255 pages of information about The Complete Book of Cheese.

The Complete Book of Cheese eBook

This eBook from the Gutenberg Project consists of approximately 255 pages of information about The Complete Book of Cheese.
Mix cheese and flour.  Melt butter in chafing-dish blazer rubbed with garlic.  Cook chives in butter 1 minute.  Add wine and heat just under boiling.  Keep simmering as you add cheese-and-flour mix gradually, stirring always in one direction.  Salt according to age and sharpness of cheese; add plenty of freshly ground pepper and the pinch of nutmeg.

     When everything is stirred smooth and bubbling, toss in the
     kirsch without missing a stroke of the fork and get to dunking.

     Large, crisp, hot potato chips make a pleasant change for dunking
     purposes.  Or try assorted crackers alternating with the absorbent
     bread, or hard rolls.

 Tomato Fondue

2 tomatoes, skinned, seeded and chopped 1/2 teaspoon dried sweet basil 1 clove garlic 2 tablespoons butter 1/2 cup dry white wine 2 cups grated Cheddar cheese Paprika

Mix basil with chopped tomatoes.  Rub chafing dish with garlic, melt butter, add tomatoes and much paprika.  Cook 5 to 6 minutes, add wine, stir steadily to boiling point.  Then add cheese, half a cup at a time, and keep stirring until everything is smooth.

     Serve on hot toast, like Welsh Rabbit.

Here the two most popular melted-cheese dishes tangle, but they’re held together with the common ingredient, tomato.

Fondue also appears as a sauce to pour over baked tomatoes.  Stale bread crumbs are soaked in tomato juice to make: 

 Tomato Baked Fondue

1 cup tomato juice 1 cup stale bread crumbs 1 cup grated sharp American cheese 1 tablespoon melted butter Salt 4 eggs, separated and well beaten

Soak crumbs in tomato juice, stir cheese in butter until melted, season with a little or no salt, depending on saltiness of the cheese.  Mix in the beaten yolks, fold in the white and bake about 50 minutes in moderate oven.

BAKED FONDUES

Although Savarin’s dunking Fondue was first to make a sensation on these shores and is still in highest esteem among epicures, the Fondue America took to its bosom was baked.  The original recipe came from the super-caseous province of Savoy under the explicit title, La Fondue au Fromage.

 La Fondue au Fromage

Make the usual creamy mixture of butter, flour, milk, yolks of eggs and Gruyere, in thin slices for a change.  Use red pepper instead of black, splash in a jigger of kirsch but no white wine.  Finally fold in the egg whites and bake in a mold for 45 minutes.

We adapted this to our national taste which had already based the whole business of melted cheese on the Welsh Rabbit with stale ale or milk instead of white wine and Worcestershire, mustard and hot peppers.  Today we have come up with this: 

 100% American Fondue

2 cups scalded milk 2 cups stale bread crumbs 1/2 teaspoon dry English mustard Salt Dash of nutmeg Dash of pepper 2 cups American cheese (Cheddar) 2 egg yolks, well beaten 2 egg whites, beaten stiff

Copyrights
Project Gutenberg
The Complete Book of Cheese from Project Gutenberg. Public domain.