Delice de Gruyere

5.00 avg. rating (90% score) - 1 vote

Delice de Gruyere

Small cheese croquettes served as an appetizer, accompanied by a dab of spiced tomato. “This recipe has been a favorite of visitors of the Bernerhof since Claire Zumstein brought it here from Switzerland in the mid-1950s. Many food critics have commented upon it, and it was even featured in Gourmet magazine many years ago.” –The Bernerhof Inn, Glen, New Hampshire

Yield: Makes about 20 servings of 3 d�lice each


  • 3 cups milk
  • 4 ounces butter (1 stick)
  • Salt to taste
  • Freshly ground whole white pepper to taste
  • 10 ounces sifted flour (white bleached)
  • 1/2 pound Emmenthaler cheese, grated
  • 1/2 pound Gruyere cheese, grated
  • 6 egg yolks
  • 4 eggs, beaten
  • 3 cups dried bread crumbs
  • 1/2 cup chopped onion
  • 1/4 cup chopped green pepper
  • 1 teaspoon dried dill
  • 2 tablespoons olive oil
  • 1 can (28 ounces) stewed tomatoes
  • 1/4 cup finely chopped parsley
  • Butter for sauteing delice


Bring milk, 4 ounces butter, salt, and pepper to a boil, making sure butter is melted before removing from heat. Add flour and stir thoroughly until you achieve a mashed potato consistency. Immediately add the cheeses, mixing thoroughly to a smooth texture or until cheese has completely melted. Add egg yolks, again mixing until a smooth yellow hue is achieved.
Refrigerate for several hours or until firm enough to mold. Spreading mixture in a shallow pan (appoximately 10x6x2 inches) will allow for faster chilling. Once mixture is firm, cut into 8 equal pieces, place on floured board, and roll into strips about 24 inches long and 1/2 inch in diameter. Cut each strip into 3-inch pieces, set pieces on a tray, and return to the refrigerator for about an hour or until firm again. Dip in beaten eggs and roll in dried bread crumbs. Lightly saut� onion, green pepper, and dill in olive oil. Combine with stewed tomatoes, breaking up if whole, and stir in parsley. Keep warm while cooking d�lice.
Melt 1/2 teaspoon butter in heavy 10-inch skillet until almost brown. Add about 6 d�lice, and saut� quickly until golden brown. Remove from skillet and repeat (using 1/2 teaspoon butter per 6 d�lice) until all d�lice are cooked. To serve, place 3 d�lice in a spoke arrangement on a small 8-inch plate with heated spiced tomato at the hub. Add a fresh parsley sprig for color.
  • Also occasionally had the Delice de Gruyere delivered to my small shop @ the base of Mt Attatash by the Delice patrol from the Bernerhof

  • I have been to the Bernerhof many times for their Delice de Gruyere and escargo in the 70’s when i lived in Bartlett NH…………….quite a treat……………..I think it was operated by another owner, but great food

  • I will admit up-front that I have yet to make this particular recipe. But I received the original from Claire Zumstein, herself, in the 1960s after repeated requests (shortly after it was published in ‘Gourmet’) and it was fabulous.

    For whatever reason, I was reminiscing about this wonderful dish today and, because I had lost my copy of the recipe, tried Googling it. Much to my amazement, here it was! I’ll be making it soon.

    My favorite meal at The Bernerhof was: Oxtail Soup, D


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