INGREDIENTS

INSTRUCTIONS

From: dan hirschi <vfoao0cy@huey.csun.edu>
Date: Thu, 5 May 1994 11:07:41 +0800 (PST)
I have tried Raclette that my parents brought back from Switzerland.  I am
still having trouble finding it in Los Angeles--One store (Trader Joe's)
says they normally stock it in the fall...
There are Raclette machines sold in Switzerland.  One appears to be a stand
for the half-wheel of cheese and a heating element to melt it.  Another
looks like a toaster oven with individual trays to melt slices of cheese
with other toppings...
Lacking both devices, I resorted to gently melting slices of the cheese in
a non-stick frying pan and pouring the liquid cheese on the peeled, boiled
potatoes.  This worked fine and tasted great.
taken from "A Taste of Switzerland" by Sue Style
Light a good fire.  Buy yourself a half wheel of real Raclette cheese,
preferably from the Valais (Gosmer, Bagnes, Orsie`res etc.), between three
and five months old. Scrape off the rind, top and bottom, so that the
cheese can melt more easily. Prepare boiled potatoes in their skins and
have a ready supply of gherkins or cornichons, pickled onions and black
pepper.  When the fire died to a mass of glowing embers, procure yourself a
large flat stone and put it before the fire. Set the half cheese on top,
its cut surface exposed to the heat. Nearby have a supply of plates. As the
cheese melts, scrape it off on to a plate and serve it at once. Continue
this way until everyone is full.
REC.FOOD.RECIPES ARCHIVES
/EGGS
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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