Delice de Gruyere


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 ½ 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 saute onion, green pepper, and dill in olive oil. Combine with stewed tomatoes, breaking up if whole, and stir in parsley. Keep warm while cooking delice. Melt ½ teaspoon butter in heavy 10-inch skillet until almost brown. Add about 6 d&eacute:lice, and saute quickly until golden brown. Remove from skillet and repeat (using ½ teaspoon butter per 6 delice) until all delice are cooked. To serve, place 3 delice in a spoke arrangement on a small 8-inch plate with heated spiced tomato at the hub. Add a fresh parsley sprig for color.


Makes about 20 servings of 3 delice each


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