SC - Fw- Savory toasted

[Dottie Elliott]

>>I use about equal parts brie and cream cheese (remember to peel the brie
>>thoroughly) and a little less butter - maybe 1/2# of each of the first
>>two and 1/3# of butter?  (Everyone has their own proportions)
><snip>
>
>Using the whole brie?  Rind and all?  Wouldn't it be lumpy?  I have had 
>melted
>brie, and the rind always stays fairly intact.
>-brid

I always remove the rind. Duke Cariadoc's recipe for Savory Toasted 
Cheese can be found online at his web site :: 
http://www.pbm.com/~lindahl/cariadoc/recipe_index.html. I use a little 
bit more butter than cream cheese when putting it over vegeatables.

Savoury Tosted or Melted Cheese

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.

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