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Ingredients

• 1/2 pound bacon, cut into 2-inch pieces
• Salt
• 1 small head cauliflower, cut into florets
• About 1/4 loaf Pullman or some other kind of white bread, cut into large dice
• About 1/4 loaf pumpernickel bread, cut into large dice
• 2 slices of roast beef from the deli (each about an inch thick), cut into cubes
• 10-15 radishes, washed and trimmed of tops and roots
• 10-15 cornichons, drained
• 1 pint cherry tomatoes, cut in half
• 16-20 long wood skewers (depends on the number of bacon and tomatoes)
• 2 egg yolks
• 2 tablespoons all-purpose flour
• 4 tablespoons butter
• 1 tablespoon Dijon mustard
• 1/2 tablespoon hot sauce
• 2 cups milk
• 1 tablespoon Worcestershire sauce
• 1 pound shredded extra-sharp yellow cheddar cheese
• 3 scallions, trimmed of roots, white and green parts thinly sliced on an angle
• Fondue forks or additional long skewers for dipping

Description

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