Swiss Cheese Sauce

Course : Cajun
Serves: 24
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2/3 cup dry vermouth
1/4 cup cornstarch
1/4 cup milk
4 cups heavy cream
1 teaspoon salt to taste
1 teaspoon white pepper to taste
1 1/2 cups Swiss cheese -- grated

Preparation / Directions:

1. Blend cornstarch and milk; reserve. 2. Put vermouth in same skillet that filling was cooked in; boil rapidly until vermouth is reduced to 2 tablespoons. 3. Remove from heat; stir in cornstarch and milk mixture. 4. Return skillet to low heat and add cream slowly, along with salt and pepper; cook several minutes until slightly thickened. 5. Stir in cheese and cook until melted and well-blended; correct seasoning.

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