Home › Savoury Entremets › Savoury Entremets

Savoury Entremets

Soufflé au Parmesan is a cheese soufflé. As Petits soufflés, it is served in small paper cases. Little steamed soufflés are sometimes called Petits zéphyrs de fromage.

Fondue au Parmesan is a cheese fondu, baked in a soufflé dish or paper case, or steamed. à la Napolitaine has the addition of short pieces of macaroni; au Stilton, of small dice of Stilton cheese. They may be served in little cases as Petites fondues.

Ramequins are made of milk, flour, eggs, grated Parmesan, etc., baked in paper cases. à la Raymond are made with Gruyère cheese, and are baked in small lumps. à la Sefton, or au feuilletage, are small shapes of puff paste with grated Gruyère and Parmesan cheese. à la Genevoise-grated cheese with cream, baked on slices of bread.

Salade au fromage is composed of beetroot and celery with a cheese Mayonnaise sauce, garnished with small salad and hard-boiled egg.