|2 cups||White wine|
|½||Clove garlic; pressed|
|1 pounds||Gruyere cheese; grated|
Date: Fri, 22 Mar 1996 15:24:22 -0800 From: Gerald Edgerton <jerrye@...> Recipe By: Elizabeth Powell
In the top of a double boiler, heat wine until barely simmering. Add garlic. Dredge cheese in cornstarch, add to wine and stir until cheese melts. Add Kirsch and seasonings, continuing to stir until smooth. Turn into Fondue pot, keep warm over alcohol lamp while serving.
Serve with chunks of French bread, slices of apples and pears, and quartered carrots to dip in cheese.
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