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| comment | | "parent_author":"",<br>"parent_permlink":"food",<br>"author":"senseicat",<br>"permlink":"fondue-au-gruyere-senseicat",<br>"title":"Julia Child Fondue Au Gruyere @senseicat",<br>"body":"Translated as Cream filling with Swiss Cheese fondue. There is something magical about fondue and there is a fancy restaurant called the Melting pot in our area. I have only been there twice in 10 years due to the expense,<br> but is a beautiful and romantic experience where you can enjoy a variety of courses for many hours.\n\n2 1\/2 Tb. butter\n3 Tb. flour\n2 quart sauce pan\na wire whip\n1 1\/2 cups boiling milk or boiling light cream\n1\/2 tsp. salt\n1\/8 tsp. pepper\npinch of nutmeg\npinch of cayenne pepper\n1 egg yolk\n4 ounces (1 cup) coarsely grated Swiss,<br> or Swiss and Parmesan,<br> cheese\n2 Tb. butter\n\n![fondue.jpg (https:\/\/steemitimages.com\/DQme45nCVJxWpkhVtESsFMfabE4T5bAJPgEK1Q9EECE8nSQ\/fondue.jpg)\n\nCook the butter and flour slowly together in the saucepan for 2 minutes without coloring. Off heat,<br> beat in the boiling milk or cream,<br> then the seasonings. Boil,<br> stirring,<br> for 1 minute. Sauce should be very thick. Taste for seasoning.\n\nRemove sauce from heat. Place egg yolk in center of sauce and immediately beat it vigorously in with the wire whip. Beat for a moment to cool slightly,<br> then beat in the cheese,<br> and finally the butter. Taste carefully for seasoning. If not used immediately,<br> dot top of sauce with butter to prevent a skin form forming.\n\nSource: Julia Child Mastering the Art of French Cooking\n\nIndulge @senseicat",<br>"json_metadata":" \"tags\":[\"food\",<br>\"life\",<br>\"family\",<br>\"french\",<br>\"love\" ,<br>\"users\":[\"senseicat\" ,<br>\"image\":[\"https:\/\/steemitimages.com\/DQme45nCVJxWpkhVtESsFMfabE4T5bAJPgEK1Q9EECE8nSQ\/fondue.jpg\" ,<br>\"app\":\"steemit\/0.1\",<br>\"format\":\"markdown\" " |
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