| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Sainsbury1, Sainsbury’s | 4 | servings | |
INGREDIENTS
| 425 | g | Fontina cheese; or 325g (11oz) |
| ; Emmental cheese and | ||
| ; 100g (31/2oz) Brie | ||
| ; (14oz) | ||
| 200 | ml | Milk; (7floz) |
| 2 | Egg yolks; size 3, beaten | |
| 25 | g | Butter; (1oz) |
| Toasted bread cubes; to serve |
INSTRUCTIONS
1. Cut the cheese into small chunks, put it in a fondue pot or small flameproof casserole with the milk, and leave to soak for about 30 minutes. 2. Heat the cheese mixture gently until the cheese has melted, stirring occasionally, then add the egg yolks and butter. 3. Continue to heat gently, beating thoroughly, until the mixture is smooth and creamy, being careful not to let it boil. 4. Stand the fondue pot over its burner, if possible, and serve with cubes of toasted bread. Converted by MC_Buster. NOTES : The fonduta is best prepared in a special fondue pot which stands over a small burner so that it can be kept hot at the table. Alternatively, use a terracotta pot or flameproof casserole which retains heat for a long time. You will need four long forks so that the bread cubes can be speared and dipped into the fondue before eating. Converted by MM_Buster v2.0l.
A Message from our Provider:
“Bibles that are falling apart are usually owned by people who aren’t.”