Saturday, June 25, 2011

Cheese "Fondue"

I'm a huge fan of cheese fondue. Who isn't? It's gooey, unctuous, rich, deliciousness.

But the kind I'm familiar with is kept warmly viscous in a heated pot, awaiting chunks of bread and veggies to be dipped. The recipe below sounds as if it could very well be slice-able.

What gives?

Cheese Fondue
(an often used old South Hampton Recipe)
1 cup milk
3 eggs
1/2 lb. grated cheese
1/2 tsp. salt
1 cup soft bread crumbs
1 tbsp. butter

Pour milk over the bread crumbs, add salt, cheese and well-beaten yolks of eggs. Mix thoroughly. Cut and fold in the stiffly beaten whites and pour mixture into a greased baking dish. Bake in a moderate oven (325 degrees) until firm (20 min.). Serve at once.

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