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📝 Description
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🥘 Ingredients
Eggs, cheese, butter, pepper and salt.
👨🍳 Method
Take the same number of eggs as there are guests; weigh the eggs in the shell, allow a third of their weight in Gruyère cheese, and a piece of butter one-sixth of the weight of the cheese. Break the eggs into a basin, beat them well; add the cheese, which should be grated, and the butter, which should be broken into small pieces. Stir these ingredients together with a wooden spoon; put the mixture into a lined saucepan, place it over the fire, and stir until the substance is thick and soft. Put in a little salt, according to the age of the cheese, and a good sprinkling of pepper, and serve the fondue on a very hot silver or metal plate. Do not allow the fondue to remain on the fire after the mixture is set, as, if it boils, it will be entirely spoiled. Brillat Savarin recommends that some choice Burgundy should he handed round with this dish. We have given this recipe exactly as he recommends it to be made; but we have tried it with good Cheshire cheese, and found it answer remarkably well.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this classic fondue recipe from Mrs. Beeton this week, and I must say, it was a delightful surprise. I found that the key to its success was the simplicity of the ingredients — just eggs, cheese, butter, and seasoning. What really delighted me was how quickly it came together. Four minutes on the stove, and it was ready. I used cheddar instead of Gruyère, and it worked beautifully. This recipe is perfect for a weeknight cook looking to impress with minimal effort. The rich, creamy texture of the fondue was a hit with my family, and the slight kick of pepper added an unexpected depth. Serving it with crusty bread and a glass of red wine (I didn't have Burgundy, but a decent Shiraz did the trick) made for a cozy, indulgent dinner. The only downside? It disappeared faster than I could say "Brillat-Savarin".
