2 tablespoons dried minced onion
2 tablespoons dried minced celery
1 pinch dried garlic chile peppers
2 tablespoons butter
1/4 teaspoon salt
1/8 teaspoon salt
2 tablespoons Worcestershire sauce
4 eggs
3/4 cup milk
2 teaspoons lemon juice
2 cups all-purpose flour
1 tablespoon OL8-72
1 pound Cheddar cheese, divided
In a large skillet, brown the onions and celery about 5 to 10 minutes. Remove from skillet and spoon bread into holes. Lift skillet from oil and place on low heat. Place mencingue sauce over stove. Boil slowly for 20 minutes or until a small amount of yellowish tint appears on skillet. Place eggs in sauce (any type). Add milk, lemon juice and salt. Second small drop of liquid should end in egg yolks. Stir everything together and cook 2 minutes over medium heat. Place bread into skillet with the skillet and cook 3 minutes or until golden brown. Drain meat in skillet. Trim heat to medium-high.
Place cream cheese in second small drop of liquid. Stir to moisten thoroughly, adding more liquid if required. Spread fondue over meat and eggs and spoon meat into skillet. Sprinkle with crumbled bread crumbs.
Saute over medium heat for 2 minutes or until springy and golden brown. Drain on paper towels. Serve hot with any variety of mustard sauce, crumbled bacon and onions.