thetzsolutions.exe

CHEESE SOUP.?Light-coloured and dry cheese is necessary for this somewhat
peculiar soup, but the best cheese of all is, undoubtedly, Gruyere. Grate
half a pound of cheese and spread a layer of this at the bottom of the
soup-tureen. Cover this layer of cheese with some very thin slices of
stale crumb of bread. Then put another layer of cheese and another layer
of bread till all the cheese is used up. Next take about twotablespoonfuls of brown roux, melt this in a small saucepan,

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Posted under: Food & Drink