Fondue Piémontaise

3/4 lb Fontina cheese
   or mild Cheddar
Just enough milk to cover the cheese
1 tablespoon butter (15 ml)
6 egg yolks, lightly beaten
1/4 teaspoon pepper (1 ml)
1 Italian truffle, white, sliced thinly (to taste)
1 tablespoon butter (15 ml)

Cut cheese into small cubes. Cover with milk. Let rest 6 to 12 hours in the refrigerator.

In the top of a double-boiler, put the first tablespoonful of butter, egg yolks, cheese, pepper and milk. Stir with a wooden spoon, until cheese begins to melt. Whip with a wire whisk or hand mixer. As soon as mixture is smooth and creamy, remove from heat. Add truffle and the other spoonful of butter. Beat well.

To serve, pour into individual (heated) serving dishes or over toast. Serve immediately.

Adapted from a recipe found in L'Encyclopédie de la Cuisine Canadienne (1963) by Mme. Jehane Benoit.