Candlemass Cheeze Goo: A Tradition?
Dottie Elliott
macdj at onr.com
Wed Feb 12 15:14:58 PST 1997
Cheese goo is more periodly known as Savory toasted cheese.
Savoury Tosted or Melted Cheese
Digby p. 228/177
[original] Cut pieces of quick, fat, rich, well tasted cheese, (as the
best of Brye, Cheshire, &c. or sharp thick Cream-Cheese) into a dish of
thick beaten melted Butter, that hath served for Sparages or the like, or
pease, or other boiled Sallet, or ragout of meat, or gravy of Mutton:
and, if you will, Chop some of the Asparages among it, or slices of
Gambon of Bacon, or fresh-collops, or Onions, or Sibboulets, or Anchovis,
and set all this to melt upon a Chafing-dish of Coals, and stir all well
together, to Incorporate them; and when all is of an equal consistence,
strew some gross White-Pepper on it, and eat it with tosts or crusts of
White-bread. You may scorch it at the top with a hot Fire-Shovel.
1/2 lb butter
1/2 lb cream cheese
1/8 lb Brie or other strongly flavored cheese
1/4 t white pepper
Melt the butter. Cut up the cheese and stir it into the butter over low
heat. You will probably want to use a whisk to blend the two together and
keep the sauce from separating (which it is very much inclined to do).
When you have a uniform, creamy sauce you are done. You may serve it over
asparagus or other vegetables, or over toast; if you want to brown the
top, put it under the broiling unit in your stove for a minute or so.
Experiment with some of the variations suggested in the original.
This is from Duke Cariadoc's "A Miscellany" which can be purchased in
hardback or viewed at http://www.pbm.com/~lindahl/cariadoc/recipe_toc.html
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