| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Milk |
| 1/2 |
c |
Heavy cream |
| 1/2 |
lb |
Fontina, shredded |
| 4 |
tb |
Butter |
| 4 |
|
Egg yolks |
| 1/2 |
ts |
Freshly ground white pepper |
|
|
Crusty bread, in 1/2" chunks |
| 1 |
md |
White truffle |
INSTRUCTIONS
Place milk, cream and cheese in a pot and allow to stand at room
temperature for 2 hours. Place butter in a fondue pan and, over medium
heat, whisk in cheese and milk mixture, without allowing to boil, a
tablespoon at a time. When all the cheese has been added, remove from heat
and whisk in yolks, one at time. Season with white pepper and shave white
truffles over top of pot. Dip in bread and enjoy.
The following day, bring to a boil and serve in shallow bowls over toasted
bread. Sprinkle with Parmigiano tableside.
Yield: 4 servings
Recipe by: Molto Mario
Posted to MC-Recipe Digest V1 #500 by Sue <suechef@sover.net> on Mar 04,
1997.
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“It is not how much we have, but how much we enjoy, that makes happiness. #Charles Spurgeon”