- 600 GRAM GOUDA CHEESE, grated
- 1/2 CUP BRANDY
- 2 1/2 CUP MILK
- 2 TBSP CORN STARCH
- 1/2 TSP NUTMEG, grated
- FRESH MILLED PEPPER
- POTATOES, cooked
- 400 GRAM VEAL, cubed
- 200 GRAM MUSHROOMS, sliced
- 1 CUP CREAM
- 75 GRAM BUTTER
- 2 TBSP FLOUR
- 10 OLIVES, halved
- 1 TOMATO, cubed
Keep a few tablespoons milk behind. Bring the milk
to the boil with the nutmeg, turn down the heat and slowly dissolve
the cheese. Stir well. After 10 minutes or so, add the the pepper and
the brandy. Dissolve the corn starch in the remaining milk and stir
this into the cheese fondue. Heat a few minutes while stirring. Put
the cheese fondue on the table but keep it warm. Dip bread or potatoes
in the cheese mixture.
See also recipes for
Swiss cheese fondue
and blue cheese fondue.
Stir fry the veal for
a few minutes and add a cup of water. Simmer for one hour. Drain the
meat but keep the fluid. Stir fry the mushrooms and set them apart.
Heat the butter and dissolve the flour. Add the stock from the veal
and the cream, stir well, and bring to the boil. Simmer for 2 minutes.
Add salt and pepper to taste and add the veal, mushrooms, tomato and
olives. Heat for a few minutes. Serve with rice or puff pastry forms.