Return to Content

Delice de Gruyere

Delice de Gruyere
1 vote, 5.00 avg. rating (89% score)
Submit a Recipe Image

Yield: Makes about 20 servings of 3 d�lice each

Small cheese croquettes served as an appetizer, accompanied by a dab of spiced tomato. "This recipe has been a favorite of visitors of the Bernerhof since Claire Zumstein brought it here from Switzerland in the mid-1950s. Many food critics have commented upon it, and it was even featured in Gourmet magazine many years ago." --The Bernerhof Inn, Glen, New Hampshire


  • 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


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.
Updated Wednesday, March 26th, 2008

Browse Similar Recipes

Sign-up for Yankee Magazine's FREE enewsletter!

and get a free digital issue, plus 30% off in the Yankee Store

Your New England Minute
Yankee Recipe Box
Yankee Exclusive Offers
Great Yankee Giveaway
Yankee's Travel Exclusives Newsletter

One Response to Delice de Gruyere

  1. Richard Schofield November 12, 2009 at 9:24 pm #

    I will admit up-front that I have yet to make this particular recipe. But I received the original from Claire Zumstein, herself, in the 1960s after repeated requests (shortly after it was published in ‘Gourmet’) and it was fabulous.

    For whatever reason, I was reminiscing about this wonderful dish today and, because I had lost my copy of the recipe, tried Googling it. Much to my amazement, here it was! I’ll be making it soon.

    My favorite meal at The Bernerhof was: Oxtail Soup, D

Leave a Reply

Comments maybe edited for length and clarity.