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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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From the cookbook, The Lost Recipes by Marion Cunningham. Ingredients:
12 ounces gruyere or 3 cups emmenthaler cheese, grated |
2 tablespoons flour |
2 garlic cloves, peeled |
1 3/4 cups dry white wine |
salt |
pepper |
nutmeg, ground |
2 tablespoons butter |
1/3 cup heavy cream |
Directions:
1. Mix together the cheese and flour.
2. Boil the garlic and wine together until the wine is reduced to three-quarters of the original amount.
3. Strain into a 1 1/2 quart earthenware casserole.
4. Discard the garlic.
5. Place the casserole over the hot (not boiling) water.
6. Add 1/4 cup of cheese at a time, stirring until each addition is completely mixed with the wine before adding another.
7. When all the cheese has been blended in, add the salt, pepper and nutmeg to taste.
8. Add the butter and cream and mix well. (If it becomes to thick, add a little more warm wine or cream.).
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