Recipe - Fonduta

One half cup Milk
One half cup Heavy cream
One half pound Fontina, shredded
4 tablespoon Butter
4 Egg yolks
One half teaspoon Freshly ground white pepper
Crusty bread, in 1/2" chunks
1 md White truffle

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 MCRecipe Digest V1 #500 by Sue suechef@sover.net on Mar 04,
1997.