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📝 Description
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🥘 Ingredients
4 eggs, the weight of 2 in Parmesan or good Cheshire cheese, the weight of 2 in butter; pepper and salt to taste.
👨🍳 Method
Separate the yolks from the whites of the eggs; beat the former in a basin, and grate the cheese, or cut it into _very thin_ flakes. Parmesan or Cheshire cheese may be used, whichever is the most convenient, although the former is considered more suitable for this dish; or an equal quantity of each may be used. Break the butter into small pieces, add it to the other ingredients, with sufficient pepper and salt to season nicely, and beat the mixture thoroughly. Well whisk the whites of the eggs, stir them lightly in, and either bake the fondue in a soufflé-dish or small round cake-tin. Fill the dish only half full, as the fondue should rise very much. Pin a napkin round the tin or dish, and serve very hot and very quickly. If allowed to stand after it is withdrawn from the oven, the beauty and lightness of this preparation will be entirely spoiled.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at Mrs. Beeton's fondue this week, and I must say, the result was a delightful blend of simplicity and elegance. The process of separating the eggs and whisking the whites until they formed stiff peaks was a nod to the patience required in 19th-century kitchens. I found the grating of the cheese to be a meditative task, and the thin flakes of Parmesan added a lovely texture to the mixture. The most delightful surprise was the transformation of the mixture into a beautifully risen, golden soufflé-like dish. The combination of eggs, cheese, and butter created a rich, savoury flavour that was surprisingly modern. This recipe would be a hit with the weeknight cook looking to impress with minimal effort. The key is to serve it hot and promptly, as Mrs. Beeton warned, to preserve its light and airy texture.
