795. Fondue of Parmesan and Gruyère, or any other grated Cheese.—Put a quarter of a pound of butter and six ounces of flour in a stewpan, mix them well together (without melting the butter) with a wooden spoon, then add rather more than a pint of boiling milk, stir over the fire, boil twenty minutes, then add the yolks of five eggs (stir in well), half a pound of grated Parmesan, and a quarter of a pound of grated Gruyère cheese; season with half a teaspoonful of salt, a quarter do. of pepper, and half a saltspoonful of cayenne; if too thick add two or three whole eggs to give it the consistency of a soufflé, whip the five whites of egg firm, stir them gently into the mixture, have ready a croustade prepared as for the soufflé (No. 784), pour in the above mixture, and bake it in a moderate oven; it will require a little longer time than the soufflé; dish and serve the same.