MAKING A FONDUE MAURICE

NZ Truth, Issue 1293, 18 September 1930, Page 19

MAKING A FONDUE MAURICE

Maurice Chevalier, Paramount 's idol of the screen, offers a delight-' ful recipe that looks elaborate, but isn't. "Ah, I am sorry, my frien', but I never cook. I can. make a salad, but'that is all. I have not learned "how to! cook, since most of my life I have been on the stage, with never the opportunity to, as you say, 'try the hand.' However, I am a connoisseur on food. Like all French people, I like to eat, and I also am most fond of that which is different.

"THE French people are never satisfied long with the common food. They must have the kind of dish that begs to be eaten. The food that, as you say, 'melts m the mouth.' My wife is the wonderful cook. She can always tempt my fastidious palate. I give you one of her recipes, yes? "Our most popular dish is Cheese Fondue, a most delightful dish, that looks elaborate and yet, so says my wife, is not. She says Jt is most simple. ' I offer it to your readers. Maybe they think so, too : — "Take one tablespoon butter, three eggs, one half teaspoon salt, one cup milk, one cup bread, cut m small cubes,, and one cup grated cheese. "Scald milk m double boiler; add bread, butter, well-beaten egg yolks, cheese and salt. Cook slowly until eggs and cheese thicken. "Cool for five or ten minutes, and then fold m stiffly-beaten egg whites. Pour into greased |

baking dish or individual cups. Set m pan of hot water (to the depth of the food m the baking dish), and bake m a moderate oven for about 40 minutes. "If baked m individual cups, shorten baking to 25 or 30 minutes. Test by inserting sharp knife m the centre — it will come out clean when the Fondue is done. "Serve the Cheese Fondue . immediately upon removing it from the oven. It is most appreciated when used as the main dish for luncheon or supper. "It sounds so simple to me. But, of course, lam not a cook. However, I can say to your New Zealand readers that it is the very tasty dish. "Oh,, and I almost forgot to mention that by adding one and one-half cups of cooked fish just before the egg whites are added, instead of the cheese, you may have Fish Fondue. This, too, is most enjoyable to the palate."