| 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.
A Message from our Provider:
“It is not how much we have, but how much we enjoy, that makes happiness. #Charles Spurgeon”