Tomato Baked Fondue
1 cup tomato juice
1 cup stale bread crumbs
1 cup grated sharp American cheese
1 tablespoon melted butter
Salt
4 eggs, separated and well beaten
Soak crumbs in tomato juice, stir cheese in butter until melted, season with a little or no salt, depending on saltiness of the
cheese. Mix in the beaten yolks, fold in the white and bake about 50 minutes in moderate oven.
BAKED FONDUES
Although Savarin's dunking Fondue was first to make a sensation on these shores and is still in highest esteem among epicures, the Fondue America took to its bosom was baked. The original recipe came from the super-caseous province of Savoy under the explicit title, La Fondue au Fromage.
La Fondue au Fromage
Make the usual creamy mixture of butter, flour, milk, yolks of eggs and Gruyère, in thin slices for a change. Use red pepper instead of black, splash in a jigger of kirsch but no white wine. Finally fold in the egg whites and bake in a mold for 45 minutes.