The Complete Book of Cheese

by Bob Brown

Make a plain French, fluffy or puffy omelet and when finished, cover with a hot, seasoned, reinforced white sauce in which ¼ pound of shredded cheese has been melted, and mixed well with ½ cup cooked, diced celery and 1 tablespoon of pimiento, minced.

The French use grated Gruyère for this with all sorts of sauces, such as the Savoyar de Savoie, with potatoes, chervil, tarragon and cream. A delicious appearance and added flavor can be had by browning with a salamander.

Spanish Flan—Quesillo

FOR THE CARAMEL:
½ cup sugar
4 tablespoons water
FOR THE FLAN:
4 eggs, beaten separately
2 cups hot milk
½ cup sugar
Salt

Brown sugar and mix with water to make the caramel. Pour it into a baking mold.

Make Flan by mixing together all the ingredients. Add to carameled mold and bake in pan of water in moderate oven about ¾ hour.

Italian Fritto Misto