salt
3 eggs
Melt the butter, add the flour, mix well, and then gradually add the
milk, which should be scalded. To this sauce add the cheese, paprika,
and salt. When thoroughly mixed, remove from the fire and add the beaten
yolks of eggs, beating rapidly. Cool and fold in the stiffly beaten
whites of the eggs. Pour into a buttered baking dish or in ramekins and
bake 20 minutes in a slow oven. Serve at once.
45. CHEESE OMELET.--Grated cheese added to an omelet gives it a
delightful flavor. Since such an omelet is a high-protein dish, it
should never be served in the same meal in which meat, fish, or other
protein foods are served, but should be used as the main dish of a
luncheon or a light supper.
CHEESE OMELET
(Sufficient to Serve Four)
4 eggs
4 Tb. hot water
1/2 tsp. salt
2 Tb. bread crumbs
1 c. grated cheese
1 Tb. butter
Beat the egg yolks thoroughly and add to them the hot water, salt,
crumbs, and cheese. Beat the egg whites until stiff, but not dry, and
fold them carefully into the yolk mixture. Heat the butter in an omelet
pan. Pour in the mixture, brown very slowly over the heat, and then
place in the oven to cook the top. Serve at once.
46. CHEESE SAUCE.--To give a distinctive flavor to white sauce, cheese
is often added to it. A sauce flavored in this way lends itself nicely
to the garnishing of croquettes or souffles, and it will be found quite
tasty if it is served over some vegetables, such as steamed cauliflower,
mashed potatoes, or rice served as a vegetable.
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