Chapter XIX · Savouries · No. 2316
2316—Fondants au Chester
Moisten one-half lb. of flour, an equal quantity of butter and grated cheese, a pinch of salt, and a very little cayenne, with a few tablespoonfuls of water.
Cut the paste into small galettes, two inches in diameter; gild them with beaten eggs; streak them with a fork, and bake them in a moderate oven.
When cold, pair the galettes off, and stick them together with a tablespoonful of fondant cream, prepared thus:—
Mix six egg-yolks with two-thirds pint of cream; season with salt and cayenne; leave to set on moderate fire, like an English custard, and, when the preparation is almost cold, finish it with five oz. of best butter and as much grated cheese.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2316, p. 682. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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