Parmesan Fondu from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Put a little better than a quarter of a pint of milk in a small stewpan to boil with half a blade of mace and a slice of eschalot; put into another stewpan one ounce of flour and one ounce of butte...
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Ingredients
- mace
- milk
- boiling milk
- butter
- flour
- eschalot
- browned breadcrumbs
- cayenne
- salt
- grated parmesan cheese
- raw yolks of eggs
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