Ingredients for 4 people:
four hectograms of choice Fontina cheese
four egg yolks
half a liter of milk
half a hectogram of butter
This is a very refined dish that is eaten with bread.
To make this dish cut some rather sweet fontina cheese into thin slices, place in a tall and narrow container and cover with milk. Leave for about twelve hours. When ready to cook add four egg yolks, a piece of butter, and cook in a double boiler, stirring constantly with a wooden spoon. At first the fontina forms a compact and stringy mass until it dissolves completely. When the water starts to boil the fondue will thicken slightly, remove from heat immediately and serve very hot, on a dish with slices of stale rye bread that has been previously browned in melted butter.