SC - cheese goo

[Dottie Elliott]

Savoury Tosted or Melted Cheese
modern recipe from: A Miscellany by Cariadoc and Elizabeth
(http://www.pbm.com/~lindahl/cariadoc/sauces.html#1)
original found in Digby p. 228/177

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.

Clarissa's notes: I cut off the rind from the Brie. I find that using a 
whisk to stir makes the cheeses and butters meld together faster (at 
least it seems like it does). This is fairly thick and as such is good as 
a dip for bread, etc. I also make it for asparagus by layering toast on 
the bottom of the pan, asparagus (cooked) over the toast and then pouring 
the cheese mixture over the top and bake until bubbly on top. I use more 
butter when I make the cheese for this so it is thinner for pouring.

Clarissa