A historical main dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913).
Preserved exactly as written in the original source
Toast the slices and cover them slightly with grated cheese
make a cream for ten slices out of a pint of milk and two tablespoonfuls of plain flour
The milk should be boiling, and the flour mixed in a little cold water before stirring in
Modern guidance to help you succeed with this vintage recipe
Mixing flour with cold water before adding to hot milk creates a slurry that prevents lumping by pre-separating starch granules. When the slurry hits boiling milk, starch granules gelatinize evenly, creating a smooth béchamel-style sauce. Using stale bread is crucial—its dried surface absorbs the cream sauce without becoming soggy, while the melted cheese creates a waterproof barrier that keeps the toast structurally intact.
The cheese can be grated up to 2 days ahead and stored in an airtight container in the refrigerator. The bread can be toasted several hours ahead and kept at room temperature. However, the cream sauce must be made fresh and used immediately, as it will form a skin and become too thick to pour when cooled.
This dish is best served immediately and does not store well. The cream-soaked toast will become unappealingly soggy within an hour. If you must hold it, keep components separate and assemble just before serving.
AI-generated tips from Chef Cecil's culinary database
The cheese can be grated up to 2 days ahead and stored in an airtight container in the refrigerator. The bread can be toasted several hours ahead and kept at room temperature. However, the cream sauce must be made fresh and used immediately, as it will form a skin and become too thick to pour when cooled.
This dish is best served immediately and does not store well. The cream-soaked toast will become unappealingly soggy within an hour. If you must hold it, keep components separate and assemble just before serving.
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