No. 1351 Fondue au Parmesan et Gruyère.
Put half a pound of butter and three quarters of a pound of flour in a stewpan, mix them well together (without melting the butter) with a wooden spoon, then add rather more than a quart of boiling milk, stir over the fire, boil twenty minutes, then add the yolks of ten eggs (stir in well), a pound of grated Parmesan, and half a pound of grated Gruyère cheese; season with half a teaspoonful of salt, a quarter do. of pepper, and half a saltspoonful of cayenne; if too thick add two or three whole eggs to give it the consistency of a soufflé, whip the ten whites of egg firm, stir them gently into the mixture, have ready a croustade prepared as for the soufflé (No. 1336), pour in the above mixture, and bake it in a moderate oven; it will require half an hour longer than the soufflé; dish and serve the same.