Fondue with Piedmontese Truffles

Take a pound of soft, fresh Swiss cheese and cut it up into quarter-inch squares. Break twelve egg-yolks in a bowl with two tablespoonfuls of flour; mix well together and dilute with a pint of cream, then strain through a sieve. Put the cheese into a saucepan on a slow fire with two tablespoonfuls of milk, stir it about with a spoon until it no longer forms into strings, then pour in the prepared yolks. Heat all on the fire, stirring with a spoon until it assumes the consistency of a cream (but it must not boil), then add a little butter and peeled and finely minced Piedmontese truffles. Pour the whole into a deep dish and dredge the top with finely chopped truffles.