Stuffed Potato with Cheese
Bake 6 large potatoes. When they are tender, cut an opening in the tops and remove the pulp, keeping the shells intact. Press the pulp through a sieve or food mill and beat in 2 eggs, beaten, stir in ½ cup cooked chopped mushrooms, 1 teaspoon chopped chives, 3 tablespoons sweet cream, 1 cup grated Swiss or Parmesan cheese, and season to taste with salt and pepper. Stuff the potato shells with the mixture and sprinkle with grated Parmesan mixed with a little butter. Return the potatoes to a hot oven (425° F.) and bake for about 5 minutes, or until brown.
Tomato and Cheese Casserole
In a saucepan stew 1 tablespoon onion until soft in ½ cup melted butter, stir in ½ cup flour, and add gradually 2 ½ Cups hot milk, stirring constantly until the sauce is thick and smooth. Cook, stirring frequently, for 10 to 20 minutes. Season the sauce with ½ teaspoon salt and a little pepper and paprika.
Beat 2 egg yolks with ¼ cup cream and gradually stir in the hot thick sauce. Stir over a gentle flame until the sauce almost reaches a boil and add ¾ to 1 cup grated Swiss or Parmesan cheese.
Cut the tops from 6 firm tomatoes. Squeeze them very gently to remove seeds and excess liquid. Arrange them in a shallow baking dish and pour over them the sauce. Bake the tomatoes in a hot oven (425° F.) for about 15 minutes, or until the tomatoes are soft and the sauce is browned.
Tomato Souffles
In a saucepan combine ½ cup heavy cream, 1 ½ tablespoons flour, 3 beaten egg yolks. 2 tablespoons melted butter, and salt and pepper to taste. Cook very gently, stirring constantly, until the sauce is the consistency of thick cream. Cool to lukewarm and stir in ¾ to 1 cup grated Swiss or Parmesan cheese and 3 egg yolks, beaten, and gently fold in 4 stiffly beaten egg whites.
Cut the tops from 6 large ripe tomatoes, hollow out the flesh, and squeeze the tomatoes gently to remove the seeds and excess liquid. Fill the tomatoes three-fourths full with the soufflé mixture. Arrange the tomatoes on a shallow baking dish and bake in a hot oven (425° F.) for 15 to 25 minutes, or until the tomatoes are soft and the souffles are puffed and brown. Serve immediately.
Escalope of Veal Stuffed with Cheese
Cut thin slices of veal into serving portions and flatten each piece with a wooden mallet or the side of a heavy cleaver. Season the meat with salt and pepper.
Cut thin slices of Swiss cheese about half the size of the veal slices and place a slice of cheese on each piece of veal so that it covers half of it. Fold the other half of the meat over the cheese and pinch the edges to hold them securely together. Dip the veal first in egg beaten with 1 teaspoon cold water and then in line fresh bread crumbs, and sauté in hot butter until golden brown on both sides.
Gâteau au Fromage
In a saucepan melt 3 tablespoons butter, stir in 2 tablespoons flour, and add gradually 2 cups cream, stirring constantly. Add 6 egg yolks, beaten, ¾ to 1 cup grated Swiss or Parmesan cheese, and a little salt, grated nutmeg, and paprika, and cook over a gentle heat, stirring constantly, until the mixture is the consistency of thick cream. Be careful not to let the mixture boil. Cool to lukewarm and pour this filling into a baked pie shell. When ready to serve, arrange slices of tomato and quarters of hard-cooked eggs around the top and decorate the edge with unsweetened whipped cream.
Gamut
Sift 1 cup flour into a bow! and make a hole in the Center. In the hole pour 1 cake or envelope of yeast dissolved in a little lukewarm water, and mix together into a firm dough, adding a little more lukewarm water if necessary. Put the dough in a deep pan filled with lukewarm water to rise.
Sift 3 cups flour into another bowl, make a hole in the center, and add 1 cup butter, 4 to 5 tablespoons cognac, 6 eggs and 6 yolks beaten together, and ½ teaspoon salt. Mix to a soft dough and work in 1 cup diced Swiss cheese.
When the ball of yeast dough rises to the surface of the water, remove and knead it gently into the egg dough. Put the dough in a large howl, cover with a towel, and set in a warm place to rise until double in bulk. Punch the dough down, put it in a buttered round baking pan with sides from 1 ½ to inches high, and let rise again until double in bulk. Brush the dough with beaten egg and milk, and bake in a hot oven (425° F.) for 40 to 50 minutes, or until golden brown.
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