SWISS CROUTE
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1/2 lb. Swiss cheese (grated)
6 slices white bread
2 eggs (separated)
Butter or shortening
1 tsp. onion (grated)
Mix cheese with yolks and onion. Beat egg whites lightly and add to mixture. If too stiff, add 1 t. cream. Spread mix liberally on one side of bread and fry until golden, spread side first.
Serves 4.
Leftovers can be refrigerated and heated in oven. Cut small they make good hors d'oeuvres.
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Appetizers