|1/3 cup dry white vermouth||1 1/2 cups heavy cream|
|1 Tbs cornstarch blended in||1/4 tsp salt|
|a small bowl with 2 Tbs milk||White pepper|
|1/2 cup grated Swiss cheese|
Add vermouth to skillet and boil rapidly until reduced to a tablespoon. Remove from heat; stir in the cornstarch mixture, cream, seasonings. Simmer 2 minutes, stirring, then blend in the cheese and simmer a minute more. Correct seasoning.
French Chef Cookbook