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Eating the fondue

La religieuse
If everything went well, you finished the fondue and it has not burned, you should have at the bottom of your pot a thin golden and crisp cheese crust. It's called la religieuse (the nun) because when you scrape it off the bottom of the pot, it looks (somewhat) like the cap of the nuns of yesteryear (this is my take on this, not all agree on the origin of this word).

step 1 of 4 of lifting the religieuse
The religieuse
step 2 of 4 of lifting the religieuse
Lift it up

Many people, and so do I, appreciate this last part of the fondue.

step 3 of 4 of lifting the religieuse
A little more work
step 4 of 4 of lifting the religieuse
Voilà !

No need to break an egg on la religieuse as sometimes suggested. Keep it in the fridge and prepare eggs and bacon for breakfast for the next morning.

another religieuse
Another one, ...
easily lifted
... easily lifted

If despite your efforts you cannot finish your fondue and you have some left, let it cool, and eat it the next day, cold with a little bread.
  • step 1 of 4 of lifting the religieuse
    The religieusestep 1 of 4 of lifting the religieuseThe religieuse
  • step 2 of 4 of lifting the religieuse
    Lift it upstep 2 of 4 of lifting the religieuseLift it up
  • step 3 of 4 of lifting the religieuse
    A little more workstep 3 of 4 of lifting the religieuseA little more work
  • step 4 of 4 of lifting the religieuse
    Voilà!step 4 of 4 of lifting the religieuseVoilà!
  • another religieuse
    Another one, ...another religieuseAnother one, ...
  • easily lifted
    ... easily liftedeasily lifted... easily lifted