Fondu i la Bernoise

Ingredients

• half a pound of Gruyere cheese
• four yolks of eggs
• three-quarters of a pint of fresh cream
• one teaspoonful of kirschwasser
• salt
• nutmeg
• a small piece of butter

Method

1. 1

   Grate the Gruyere cheese and mix it thoroughly with the egg yolks.

2. 2

   Stir in the fresh cream, kirschwasser, salt, and nutmeg.

3. 3

   Melt the butter and stir in the mixture over the fire until smooth, then serve.

As published

This recipe was extracted from National viands à la mode (1895) by Harriet Anne de Salis, page 35. The excerpt below is the record exactly as published.

Fondu i la Bernoise Grate half a pound of Gruyere cheese, mix it thoroughly with four yolks of eggs, and stir in three- quarters of a pint of fresh cream, one teaspoonful of kirschwasser, salt, and nutmeg. Melt a small piece of butter

Cook this with the app: pantry check, scaling, and the assistant.