| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cheese/eggs, Appetizers |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Gouda cheese |
| 1/4 |
c |
White wine, dry |
| 2 |
tb |
Butter |
| 2 |
ts |
Kirsch |
| 1/4 |
c |
Flour |
|
|
Bread, cubed |
| 1 1/2 |
c |
Milk |
|
|
Pepper to taste |
| 2 |
ts |
Garlic, finely chopped |
| 1/8 |
ts |
Nutmeg |
INSTRUCTIONS
1. Grate the cheese. 2. Melt the butter in a saucepan and add the flour,
stirring with a wire whisk. Add the milk, stirring rapidly with whisk. When
blended and smooth, add the garlic, pepper, nutmeg and wine. Add the
kirsch, if desired. 3. Serve hot with bread cubes for dipping. If the sauce
is to be used over vegetables, omit the kirsch.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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