Preparation:
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. |
