Breton Cheese Fondue
|Butter||1⁄2 Cup (8 tbs)|
|Cottage cheese||2 Pound (4 Cups)|
|All purpose flour||2 Teaspoon|
|Milk||2 Cup (32 tbs)|
|Celery salt||1 Pinch|
|Cayenne pepper||1 Pinch|
|Paprika pepper||1 Teaspoon|
|Cooked tongue||1⁄2 Cup (8 tbs), cut into strips|
Place the butter in a metal fondue pan and melt on the stove.
Mix in the cottage cheese, flour and milk and, stirring all the time, bring just to the boil.
Season with the salt, celery salt, cayenne pepper and paprika.
Beat in the egg yolks, making sure the fondue does not boil.
Stir the tongue into the fondue.
Bring the fondue pan to the table and place it on the spirit burner.
Serve squares of bread and a selection of raw vegetables to dip into the fondue.