Nuts About Cheese
INGREDIENTS:
2 tb Butter 2 tb Butter
1 White onion, small, or 2 tb Flour
-shallot 4 oz Parmesan cheese (1 cup),
1 tb Flour -grated
1/2 c Broth, water, or white wine 4 oz Swiss or Gruyere cheese,
3/4 c Cooked (or 6-1/2 oz can) -grated
-crabmeat, drained 1 Loaf white bread
And flaked Butter for sauteing
CHEESE TOPPING:
2 tb Butter 2 tb Butter
1 White onion, small, or 2 tb Flour
-shallot 4 oz Parmesan cheese (1 cup),
1 tb Flour -grated
1/2 c Broth, water, or white wine 4 oz Swiss or Gruyere cheese,
3/4 c Cooked (or 6-1/2 oz can) -grated
-crabmeat, drained 1 Loaf white bread
And flaked Butter for sauteing
CHEESE TOPPING:
FORCEMEAT:
Melt butter, add onion, and cook over moderate heat until onion is soft. Add flour, stir to blend, cook 1 minute; stir in broth, cooking until smooth. Add crabmeat, simmer 8 to 10 minutes. Remove from fire; cool.
Cheese Topping: Melt butter, add flour to make a roux, and cook two or three minutes. Add cheses, blend well. Remove from fire, cool, then form into small firm, round balls.
Cut bread into canape-sized pieces; saute in butter. Spread each with the crab mixture; then place a cheese ball over the crab. Just before serving, place in hot oven for 5 minutes until cheese is melted and bubbly.
Makes about 50.
Melt butter, add onion, and cook over moderate heat until onion is soft. Add flour, stir to blend, cook 1 minute; stir in broth, cooking until smooth. Add crabmeat, simmer 8 to 10 minutes. Remove from fire; cool.
Cheese Topping: Melt butter, add flour to make a roux, and cook two or three minutes. Add cheses, blend well. Remove from fire, cool, then form into small firm, round balls.
Cut bread into canape-sized pieces; saute in butter. Spread each with the crab mixture; then place a cheese ball over the crab. Just before serving, place in hot oven for 5 minutes until cheese is melted and bubbly.
Makes about 50.