|1||Kasseri or Kefalotere|
|Butter or margarine|
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