SC - Fw- Savory toasted
Dottie Elliott
macdj at onr.com
Tue Nov 25 14:29:13 PST 1997
>>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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