|Fontina cheese||3⁄4 Pound, diced|
|Milk||3 Cup (48 tbs)|
|White pepper||1⁄4 Teaspoon|
|White truffle||1 , sliced|
1. Place the cheese in a dish and cover with the milk. Let stand at least six hours in refrigerator.
2. Place one tablespoon of the butter and the egg yolks in the upper part of a double boiler, add the cheese and milk and place over boiling water. Beat with a rotary beater while the cheese melts and until it begins to harden. When the cheese begins to thicken, remove from the boiling water, add the pepper, truffle and remaining butter and mix well.