1902 - With a Saucepan Over the Sea

Switzerland - Fondue

DDV CULINARY

Take as many eggs as there are people,
add 1/3 of their weight in grated cheese,
and 1/2 their weight in butter.
Beat the eggs, white and yolks, together,
add the cheese and butter, salt and pepper.
Cook until it is thick, and pour into a deep dish.
Add parsley if desired.