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The Jewish Manual: A FONDU

Skilled Chefs

The Jewish Manual: Vegetables and Sundries


Make into a batter one ounce and a half of potatoe flour, with the same quantity of grated cheese and of butter, and a quarter of a pint of milk or cream; add a little salt, very little pepper, and the well-beaten yolks of four fine fresh eggs; when all this is well mixed together, pour in the whites of the eggs, well whisked to a froth; pour the mixture into a deep soup plate or dish, used expressly for the purpose, and bake in a moderate oven. The dish should be only half filled with the _fondu_, as it will rise very high. It must be served the moment it is ready, or it will fall. It is a good plan to hold a salamander over it while being brought to table.

Recipe from the "The Jewish Manual" book (Free Electronic Text).

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