2 1/2 oz gruyere cheese
2 1/2 oz emmenthaler cheese
1 egg
2 1/2 tbsp milk
1 clove garlic
1/3 cup plain flour
1 tsp baking powder
1 salt, pepper
12 slices square white bread
1 oil for deep frying
A Recipe for
Beignet Au Fromage
Never eat more than you can lift. |
| Miss Piggy |
Food Tip |
Mothers, food, love, and career, the four major guilt groups. |
| Cathy Guisewite |
This Recipe for Beignet Au Fromage is one of thousands in the Recipes-to-go Cheese Cookbook.
Mothers, food, love, and career, the four major guilt groups. |
| Cathy Guisewite |
If you enjoy this Beignet Au Fromage Recipe - you should enjoy the recipe collections you can find on the websites below:
Dyspepsia is the remorse of a guilty stomach. |
| A. Kerr |
There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will. |
| Robert Frost |
This is a recipe for Beignet Au Fromage from the recipe cookbook of Recipes-to-go (Cheese)
The woman just ahead of you at the supermarket checkout has all the delectable groceries you didn't even know they carried. |
| Mignon McLaughlin, The Second Neurotic's Notebook, 1966 |
“In America we eat, collectively, with a glum urge for food to fill us. We are ignorant of flavour. We are as a nation taste-blind.” |
| a nation taste-blind.” M.F.K. Fisher |
Eat little, sleep sound. |
| Iranian Proverb |
“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?” |
| Denis Diderot (1713-1784) L'Encyclopedie (1751-1772) |
Food, one assumes, provides nourishment; but Americans eat it fully aware that small amounts of poison have been added to improve its appearance and delay its putrefaction. |
| John Cage |
Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet Van Horne |
Step l. Grate cheeses, put into small bowl of electric mixer. Add
egg, milk, crushed garlic, sifted flour and baking powder, salt and
pepper. Beat on medium speed 5 minutes. Step 2. Remove crusts from
bread. Spread about 2 tablespoons of mixture on to each slice of
bread, right to outer edges. Cut each slice into four squares. (If
bread is fresh remove crusts after you have spread the cheese
mixture; the crusts hold the bread firm). Step 3. put in hot oil,
cheese - side down; fry until golden brown on both sides about 2
minutes, turning once. Drain on absorbent paper. Source: Dinner
Party Cookbook ch. *This recipe comes from Gaddi's Restaurant in
Peninsula Hotel, Hong Kong.
Serves: 48
Beignet Au Fromage Recipe brought to you by Recipes To-Go