The Complete Book of Cheese, page 98 by Robert Carlton Brown
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l in the Fritto Misto, the finest mixed grill we know, and it's served up as a separate tidbit with the meats.
Italians grate on more cheese for seasoning than any other people, as the French are wont to use more wine in cooking.
Pfeffernüsse and Caraway
The gingery little "pepper nuts," pfeffernüsse, imported from Germany in barrels at Christmastime, make one of the best accompaniments to almost any kind of cheese. For contrast try a dish of caraway.
Diablotins
Small rounds of buttered bread or toast heaped with a mound of grated cheese and browned in the oven is a French contribution.
CHEESE OMELETS
Cheddar Omelet
Make a plain omelet your own way. When the mixture has just begun to cook, dust over it evenly 1/2 cup grated Cheddar. (a) Use young Cheddar if you want a mild, bland omelet (b) Use sharp, aged Cheddar for a full-flavored one. (c) Sprinkle (b) with Worcestershire sauce to make what might be called a Wild Omelet. Cook as usual. Fold and serve.
Parmesan Omelet (mild)
Cook as above, but use 1/4 cup only of Parmesan, grated fine, in place of the 1/2 cup Cheddar.
Parmesan Omelet (full flavored)
As above, but use 1/2 cup Parmesan, finely grated, as follows: Sift 1/4 cup of the Parmesan into your egg mixture at the beginning and dust on the second 1/4 cup evenly, just as the omelet begins to set.
A Meal-in-One Omelet
Fry 1/2 dozen bacon slices crisp and keep hot while frying a cup of diced, boiled potatoes in the bacon fat, to equal crispness. Meanwhile make your omelet mixture of 3 eggs, beaten, and 1-1/2 tablespoons of shredded Emmentaler (or domestic Swiss) with 1 tablespoon of chopped chives and salt and pepper to taste.
Tomato and
Make plain omelet, cover with thin rounds of fresh tomato and dust well with any grated cheese you like. Put under broiler until cheese melts to a golden brown.
Omelet with Cheese Sauce
Make a plain French, fluffy or puffy omelet and