Délices au Gruyère

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 4 tablespoons butter
  • flour
  • ¾ pint boiling milk


Melt butter in the top of a double saucepan; stir in 4 tablespoons flour and cook over water, stirring continuously with a wooden spoon, until smooth. Pour in boiling milk and mix with a whisk to make a thick sauce.

Simmer sauce for a few minutes longer; add grated Gruyère and