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Cheese Fondants


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.


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Attributed to Madame Emelie Jones.


The Belgian Cookbook (1915).

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