Cheese ring

Source: Carl Schiøtz og Henriette Schønberg Erken, Trygg kost for norske hjem, 1939, Melk og melkeprodukter, s. 48 (falt i det fri)

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1
Cook the roux sauce
Cook a thick sauce of butter, flour and milk. Let it cool.
2
Make the batter
Stir in the egg yolks one at a time, then the seasonings, the ground cheese and the cooked, finely chopped macaroni. Finally fold in the stiffly whisked egg whites.
3
Bake
Pour the batter into a well-buttered, floured ring mould. Bake in a hot oven (about 200 °C (390 °F)) for ½–¾ hour.
4
Turn out
Loosen the edge lightly with a thin knife and turn the ring out onto a dish.
5
Fill and serve
Place stewed vegetables, lobster or shrimp in the centre, depending on whether the dish is for everyday or for company. It is also good with cauliflower in the centre and brown sauce or tomato sauce on the side.

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