Savoury Tostyde (The Closet of the Eminently Learned Sir Kenelme Digbie, Kt, Opened (1669)
|Savoury Tostyde With Toast and slices of Ham|
Cut pieces of quick, fat, rich, well tasted cheese, (as the best of Brye, Cheshire, &c. or sharp thick Cream-Cheese) into a dish of thick beaten melted Butter, that hath served for Sparages or the like, or pease, or other boiled Sallet, or ragout of meat, or gravy of Mutton: and, if you will, Chop some of the Asparages among it, or slices of Gambon of Bacon, or fresh-collops, or Onions, or Sibboulets, or Anchovis, and set all this to melt upon a Chafing-dish of Coals, and stir all well together, to Incorporate them; and when all is of an equal consistence, strew some gross White-Pepper on it, and eat it with tosts or crusts of White-bread. You may scorch it at the top with a hot Fire-Shovel.
1/2 lb butter
1/2 lb cream cheese
1/8 lb Brie or other strongly flavored cheese
1/4 t white pepper
Melt the butter. Cut up the cheese and stir it into the butter over low heat. You will probably want to use a whisk to blend the two together and keep the sauce from separating (which it is very much inclined to do). When you have a uniform, creamy sauce you are done. You may serve it over asparagus or other vegetables, or over toast; if you want to brown the top, put it under the broiling unit in your stove for a minute or so. Experiment with some of the variations suggested in the original.