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1950s Archive

Viennese Memoir

Lenten Journey

continued (page 4 of 4)

Cream Cheese Sauce

Crush 3/4 pound cream cheese, warmed to room temperature, then beat in, drop by drop, enough tarragon vinegar to give it the consistency of mayonnaise. Add salt and pepper to taste and a dash of onion juice.

Käsespiesschen (Cheese Brochettes)

In the top of a double boiler, bring to a boil 1 quart milk and immediately add 1 1/2 cups white corn meal. Cook the mixture over direct heat, stirring constantly, for 2 minutes and continue to cook it, over boiling water, for 1 hour, stirring occasionally. Add 1/2 teaspoon each of onion juice and salt, and a pinch of nutmeg.

Pour the mixture into an oiled shallow pan, smooth it to a depth of 1/2 inch, and let it cool until it is firm. Invert the layer of corn meal onto a cold flat surface and cut it into 1-inch squares.

Cut 1/2 pound Cheddar cheese into slices 3/8 inch thick and cut the slices into 1-inch squares. Thread them alternately with the corn meal squares on 8 small brochettes or skewers. Arrange the squares so that the corners go in opposite directions. Dip the brochettes in 2 well-beaten eggs and roll them in 2 cups flour sifted with 1 teaspoon salt. Fry them in deep hot fat (370° F.) until they are golden, about 5 to 7 minutes. Drain them and serve at once with tomato sauce. Serves 8.

Meraner Käse Créme (Cheese Cream)

In a saucepan, stir 1/2 cup flour into 4 tablespoons melted butter, and cook, stirring, until the roux is golden. Remove the pan from the heat, add 1 1/2 cups boiling milk, and cook the sauce over low heat until it is thick and smooth. Take the pan from the heat, add 2 envelopes gelatin softened in 1/2 cup milk, and stir until it is dissolved. Add 1 cup ground Emmenthal or Cheddar Cheese and 2 tablespoons chopped chives. Add salt and pepper to taste and let the mixture cool.

Fold in 1 cup salted heavy cream, whipped, and pour the mixture into a large oiled mold or 6 individual molds. Chill the cream for 2 to 3 hours. Unmold it and decorate it with slices of cheese cut with a star-shaped cooky cutter and with small sweet pickles and parsley. Serve the cheese cream cold, with a thin mayonnaise seasoned with 2 tablespoons mild prepared mustard.

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