Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Kasseri or Kefalotere
Ice water
Flour
Butter or margarine
Lemon juice
Cognac

Cut Casseri cheese into 1/2-inch slices, allowing about 4 ounces for
each serving. Chill slices in ice water. Pat dry and dust with flour.
For each serving, melt 3 tablespoons butter until it sizzles but does
not brown. Add cheese slices and saute quickly on both sides. Do not
overcook or cheese will melt and stick to pan. For each serving,
squeeze juice of 1/2 lemon into skillet and sprinkle with a few drops
of Cognac. Ignite. Serve cheese when flames die down.

A Los Angeles hostess and restaurateur developed this recipe some
years ago for one of her restaurants.

Created by: Ann Pappas (C) 1992 The Los Angeles Times

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