potato fondue
 
4 medium  potatoes, peeled and sliced
3 cup  water
1 Tbsp  butter or margarine
1-1/2 cup  milk
1/2 cup  coarsely grated parmesan or
  romano cheese
2   egg yolks
  salt and pepper
  cayenne
  marjoram
 
cook potatoes in 3 cups water until mushy. drain potatoes, reserving 
liquid; sieve potatoes. melt butter in saucepan; add flour and cook 
without 
browning for a minute or two. stir in potatoes with reserved liquid and 
milk. blend until smooth and simmer for 10 minutes, stirring occasionally. 
add the cheese and beat in the yolks. continue beating until mixture is 
smooth, hot, and thick. add a pinch of salt and cayenne. crumble a pinch 
of marjoram over top. good dippers are bread, cooked turkey or ham cubes, 
or tiny cooked meatballs, raw cauliflower, cherry tomatoes, zucchini or 
sliced carrots. 
 
 
(ID: 78282) Mirror: rec.food.recipes: Sun, Sep 14, 2003


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