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"Come here," he said, "I want some cheese too." She brought the plate, and Laguitte, sticking the knife in the Gruyere, stared at her, grinning the while because he discovered that she had one nostril broader than the other. Rose gravely allowed herself to be looked at, waiting till the gentleman had done laughing. She removed the cloth and disappeared.
Leave it on the top of the stove for five minutes, then cook it for half-an-hour in a moderate oven. Less time may be required if the dish is small, but the potatoes must be thoroughly cooked. The original recipe directs Gruyere cheese, but red or pale Canadian Cheddar could be used. Cook a medium cabbage till it is tender, and all the better if you can cook it in some soup.
The captain had a plan of his own, that he had been cogitating over for some time. A man in that part of the country whom he knew was going to lend him a cart and six suits of peasants' clothes. We could hide under some straw at the bottom of the wagon, which would be loaded with Gruyere cheese, which he was supposed to be going to sell in France.
The most waggish of the three youths often amused himself by writing the date of its first appearance on the Gruyere cheese which was left to their tender mercies at breakfast, and which it was their pleasure to leave untouched.
Austin be subpoenaed, who declares that "in his time among the Alps sorceresses were common, who, by making travellers eat of a certain cheese, changed them into beasts of burden and then back again into men." Too confiding tourist, beware of Gruyere, especially at supper!
But the crowning triumph of the evening was the appearance of a huge piece of Gruyere cheese, which at that time was not to be seen in a single shop in Paris. Even Chevet, that renowned purveyor of dainties, had declared that he had none. My surprise in presence of the cheese and the potatoes being evident, Blanchard's brother-in-law blandly informed me that he had stolen them.
Personal experience after two summers in the Tyrol had made us reflect very much upon the butter and cheese question. Whether regarded as a luxury or a necessity, the Swiss Gruyère and Emmenthal cheese and the fresh dainty pats of butter made the contrast striking in the Tyrol. The milk and cream were rich and delicious, but became simply loathsome when transformed into butter or cheese.
All the forenoon the court is a receptacle for cabbage leaves, fish scales, leeks, &c. &c. and as a French chambermaid usually prefers the direct road to circumambulation, the refuse of the kitchen is then washed away by plentiful inundations from the dressing-room the passages are blockaded by foul plates, fragments, and bones; to which if you add the smell exhaling from hoarded apples and gruyere cheese, you may form some notion of the sufferings of those whose olfactory nerves are not robust.
On his return from his classes, where he was kept but a short time, he went to his work in the office; occasionally he was sent to the Palais, but always under the thumb of the rigid Godeschal, till dinner. The dinner was that of his master, one dish of meat, one of vegetables, and a salad. The dessert consisted of a piece of Gruyere cheese.
Take a small baking-dish, butter it well, and put in the bottom a layer or two of very thin slices of cheese, Parmesan or Gruyere. Put into the oven for a few moments until thoroughly heated, then pour on the whites of eggs mixed with the other ingredients, put back in the oven, and serve when the eggs are a golden brown.
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