Reference > Farmer's Cookbook > ENTRÉES > Cheese Fondue
  Chestnuts en Cassercle Cheese Soufflé  
CONTENTS · BIBLIOGRAPHIC RECORD

Cheese Fondue

1 cup scalded milk
1 tablespoon butter
1 cup soft stale bread crumbs
1/2 teaspoon salt
1/4 lb. mild cheese, cut in small pieces
Yolks 3 eggs

Whites 3 eggs

Mix first five ingredients, add yolks of eggs beaten until lemon-colored. Cut and fold in whites of eggs beaten until stiff. Pour in a buttered baking-dish, and bake twenty minutes in a moderate oven.


CONTENTS · BIBLIOGRAPHIC RECORD
  Chestnuts en Cassercle Cheese Soufflé  
 
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