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Updated: June 29, 2025
I have seen it look like an ordinary sensible Cheddar cheese in an ordinary sensible Prussian blue sky; and I have once seen it so naked and ruinous-looking, so strangely lit up, that it looked like a Gruyere cheese, that awful volcanic cheese that has horrible holes in it, as if it had come in boiling unnatural milk from mysterious and unearthly cattle.
Let all cook gently for half-an-hour, then, just before serving it, take out the slice of bread and sprinkle in two teaspoonfuls of grated Gruyere cheese. When you buy fish and have it filleted, ask for the bones and trimmings to be sent also. Put a quart of milk to heat and add to it a bunch of mixed herbs, a few minced shallots, parsley, pepper and salt. Throw in your fish and cook for an hour.
'No; no salmon, he murmurs, if you have had turbot already; and, 'Now, a glass of Burgundy, if you please, Sir; or, 'Now, a glass of sherry. If an indigestible or ill-compounded entree is handed, he will whisper 'No, Sir: neither now nor never, with quite an outburst of honest indignation; nor will he suffer you to take Gruyere cheese, nor port with your Stilton.
As for the leg of mutton, I bribed the butcher not with money, he might have refused it but with cheese and potatoes, and it was fair exchange." When I returned home that evening I carried in my pockets more than half a pound of Gruyere and two or three pounds of potatoes, which my father heartily welcomed.
Make a good white sauce, add pepper, salt, and a little nutmeg and juice of a lemon. Add then your remains of fish and a few pickled shrimps. Fill some shells with it and sprinkle over the top a good powdering of grated Gruyere cheese. Lay a pat of butter in the middle of each shell and put them in the oven. When they are colored a good golden brown, serve them decorated with parsley.
Kluskis of Cream Cheese. Serve hot, with a spoonful of poivrade sauce on each. Cold Cheese Soufflés. Grate one and a half ounces of Gruyère cheese; the same of Parmesan. Whip half a pint of cream and a gill of aspic jelly to a high froth; stir in the cheese; season with salt, cayenne, and made mustard to taste.
Pour out the liquor, and add to it a bit of butter, the size of a nut, rolled in flour, a pinch of nutmeg, a tablespoonful of Gruyere cheese and a little milk. Bind the sauce with a little feculina flour. At the moment of serving, pour the sauce over the cauliflower, which you have placed upright on a dish. The nutmeg and the cheese are indispensable to this dish.
No man is a glutton on cheese. What other cheese has great holes in it like Gruyere, or what other is as round as a cannon-ball like that cheese called Dutch? which reminds me: Talking of Dutch cheese. Do you not notice how the intimate mind of Europe is reflected in cheese?
I have had dreams from those pickled mushrooms which, if I could write them out, would make my fortune as a romantic novelist. The Swiss breakfast was our old friend the Italian breakfast, with butter and Gruyère cheese added to the milk and coffee. We dined at one o'clock, and at six or seven we supped upon a meal that had left off soup and added tea, in order to differ from the dinner.
Rose, whose heavy tread shook the floor as she paced round the table, had not yet opened her mouth. At last she stopped behind the captain's chair and asked in a gruff voice: "Cheese, sir?" Burle started. "What, eh? Oh yes cheese. Hold the plate tight." He cut a piece of Gruyere, the girl watching him the while with her narrow eyes.
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