Cheese fondue (Dutch)

 

Veal ragout
  • 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
  • BREAD
    •
 
  • 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.


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