Gastronomy

Chef(s) Auberge La Camarine offer(s) you the following main dish:

Cheeses and sun dried tomatoes fondue and its spinach sauce

Ingredients:

Fondue:

Bread crumbs:

Sauce:

Method:

Fondue:

Dissolve butter in a pan around 10 inches wide, add the corn starch while stirring up until it thickens.
Then incorporate the milk and bring to simmer. Stir-up often and let thicken.
Add the two cheeses, salt and pepper.
Stir up until the cheeses are completely molten.
Then incorporate all dried tomatoes and continue to stir.
Once it's well mixed, place the paste on a sheet approximately 1 inch away from sides.
Let cool in a refrigerator during approximately 3 hours. Once well hardened, cut the fondue in squares of 2 inches.
Take those squares and cover them well with flour.
Then wet the squares in a mixture of eggs and milk and roll in bread crumbs.
Either plunge in a fryer or use a frying pan (in this case, to supplement cooking with the furnace).

Sauce:

Presentation:

Lay out the sauce obtained in a plate then deposit two squares of fondue there.
Decorate with rice sheets and fried “Won ton” by adding to it a fresh fine herb as decoration.

Bon Appétit!

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