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1
Heat the beef bouillon in a saucepan until it reaches a steady, clear simmer. It must be hot before it is introduced to the dish; cold broth will extend the bake and risk uneven saturation.
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2
In a terracotta baking dish, arrange a first layer of rye bread slices, covering the base completely. Lay Fontina slices over the bread so that every surface is covered. Season with freshly ground white pepper and a grating of nutmeg. Repeat with a second layer of bread, then a second layer of Fontina, seasoning again between layers. The Fontina must cover every bread surface completely for the gratin top to form uniformly — this is where the dish lives or dies.
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3
Pour the hot bouillon steadily and evenly over the assembled layers. The broth should come to just below the surface of the top Fontina layer; the bread below must be fully saturated. If any bread surfaces remain dry, add broth by the ladleful until all visible dry patches are gone.
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4
Transfer the terracotta dish to an oven set at 180 °C. Bake for 25–30 minutes. The dish is done when the top layer of Fontina is deeply golden and visibly bubbling, and no free broth remains visible at the edges — the bread below has absorbed the liquid entirely.
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5
Remove from the oven and allow to rest in the dish for 2–3 minutes before serving. The seupa is served directly from the terracotta, each spoon carrying a piece of broth-soaked bread threaded with melted Fontina.