Fondue bruxelloise from The New New York Times Cookbook by Craig Claiborne and Pierre Franey

  • ground cayenne pepper
  • Gruyère cheese
  • heavy cream
  • nutmeg
  • parsley
  • breadcrumbs
  • store-cupboard ingredients

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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