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- 1/3 lb raclette Cheese
- 2-3 potatoes
- 4 slices Bacon
- 2 slices pancetta
- 2 slices meat (from Grison region of Switzerland)
- black olives
- white onions
- sweet and sour pickles
Boil jacket potatoes and keep them hot.
Cut the Cheese in fine sections and remove the crust.
Wash and cut the tomatoes in sections, peel the onions and cut them in slices.
Draw up the delicatessen on a service dish.
Each guest has a small saucepan in which the Cheese melts with the garnish of his taste.
Place a pepper mill and paprika at the disposal of the guests.