Canapes With Fondue

Preparation:

Preparation: First, prepare the fontina cheese for the fondue: remove the rind, cut it into cubes and put it in an enamel saucepan (or even in a bowl); cover it with the milk, season it with a pinch of salt and leave it to rest, covered, for 3 hours. Just before this time runs out, start preparing the croutons. Cut the pancarré into slices about a finger thick; then with a round pastry cutter cut a disc from each slice. Fry the croutons, a few at a time, in the bubbling butter (do not put the butter all at once in the pan, but add it every time you fry), leaving them to brown on both sides; then distribute them in four small terracotta casseroles per portion, placing them slightly overlapping, and keep them warm in the oven (first on and then off). Now place an enamel saucepan on the flame with the quantity of butter indicated for the fondue. When the sauce has melted, add the fontina cheese with all its milk. Melt the cheese over a very low flame (better still it would be in a bain-marie), stirring constantly with a wooden spoon or beating with a whisk, until you have obtained a thick and homogeneous cream. Then incorporate the three egg yolks, mixing well, then remove from the heat; season with salt and, if you like, add a good pinch of white pepper. Pour the fondue, still very hot, onto the warm croutons and slice one or more slices of truffle on top of it (this is not really essential for the success of the dish). Serve immediately, piping hot.