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Fondu

Boil three-quarters of a pint of milk and dissolve an ounce of butter in it. Stir into it a quarter of a pint of cold milk in which two ounces of arrowroot has been rubbed smooth. Boil till thick, then add the yolks of four eggs, half a table-spoonful of salt, a salt-spoonful of cayenne, and four ounces of grated Parmesan. Pour in the whites of six eggs whisked to a light froth, and bake at once, without opening the oven till done. The dish should be lined with a buttered paper rising three inches above the top, as the fondu will rise very much. It must be sent to table immediately, for it falls as quickly as it rises. (See also CHEESE FONDU.)