Salami and Eggs (Serves 6)

6 TB. butter

3/4 cup all-purpose flour

1-1/2 cups milk

1/8 tsp. nutmeg

1 tsp. salt

1/4 tsp. black pepper

1 cup grated Parmesan cheese

4 oz. grated Fontina or provolone cheese
8 oz. salami, cut into 1/4-inch cubes

4 eggs

Preheat oven to 350 degrees F.

Grease a 9 x 5-inch loaf pan.

Sprinkle the inside of the pan with some of the Parmesan cheese and
set aside.

In a saucepan over medium-low heat, melt the butter.

Add the flour and stir to blend well. Cook the mixture 2 minutes.
Remove from heat.
Add the milk and whisk. Return to heat and continue to stir until
smooth and thickened.

Remove from heat and add nutmeg, salt, pepper, cheeses, and salami.

Beat in the eggs, one at a time, until they are well incorporated.
Pour into the prepared loaf pan and bake 60-70 minutes or until puffed
and browned.
Let cool 10 minutes, unmold on a serving dish, and cut into slices.