Delice de Gruyere
Yield: Makes about 20 servings of 3 d�lice each
- 3 cups milk
- 4 ounces butter (1 stick)
- Salt to taste
- Freshly ground whole white pepper to taste
- 10 ounces sifted flour (white bleached)
- 1/2 pound Emmenthaler cheese, grated
- 1/2 pound Gruyere cheese, grated
- 6 egg yolks
- 4 eggs, beaten
- 3 cups dried bread crumbs
- 1/2 cup chopped onion
- 1/4 cup chopped green pepper
- 1 teaspoon dried dill
- 2 tablespoons olive oil
- 1 can (28 ounces) stewed tomatoes
- 1/4 cup finely chopped parsley
- Butter for sauteing delice
Instructions:Bring milk, 4 ounces butter, salt, and pepper to a boil, making sure butter is melted before removing from heat. Add flour and stir thoroughly until you achieve a mashed potato consistency. Immediately add the cheeses, mixing thoroughly to a smooth texture or until cheese has completely melted. Add egg yolks, again mixing until a smooth yellow hue is achieved.
Refrigerate for several hours or until firm enough to mold. Spreading mixture in a shallow pan (appoximately 10x6x2 inches) will allow for faster chilling. Once mixture is firm, cut into 8 equal pieces, place on floured board, and roll into strips about 24 inches long and 1/2 inch in diameter. Cut each strip into 3-inch pieces, set pieces on a tray, and return to the refrigerator for about an hour or until firm again. Dip in beaten eggs and roll in dried bread crumbs. Lightly saut� onion, green pepper, and dill in olive oil. Combine with stewed tomatoes, breaking up if whole, and stir in parsley. Keep warm while cooking d�lice.
Melt 1/2 teaspoon butter in heavy 10-inch skillet until almost brown. Add about 6 d�lice, and saut� quickly until golden brown. Remove from skillet and repeat (using 1/2 teaspoon butter per 6 d�lice) until all d�lice are cooked. To serve, place 3 d�lice in a spoke arrangement on a small 8-inch plate with heated spiced tomato at the hub. Add a fresh parsley sprig for color.