Cheese Fondants
A historical recipe from The Belgian Cookbook, by Luck, Brian, Mrs. (1915).
A historical recipe
The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Project Gutenberg eBook #7223.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Digitised by Project Gutenberg, eBook #7223 (https://www.gutenberg.org/ebooks/7223). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Belgium. Associated with Belgium by the book is about Belgian cookery (Cooking, Belgian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- four ounces of mixed Gruyère cheese
- three eggs
Method
- For twelve fondants make a white sauce with two soupspoons of flour and milk.
- Add to it the yolks of three eggs.
- Stir in four ounces of mixed Gruyère cheese, and Parmesan, grated very finely.
- Add at the end the juice of half a lemon, and a dust of cayenne.
- Let it all grow cold.
- Then make little balls with this paste and roll them in breadcrumbs.
- Throw them in a pan of boiling fat, where they must remain till they are a good golden color.
- Drain them, keeping them hot, and serve quickly.
- [Madame Emelie Jones]