fondue #2
- Categories
- Appetizer
- Yield
- 1 servings
| Measure | Ingredient |
|---|---|
| 1 | Garlic to taste |
| ½ pounds | Emmentaler cheese |
| ½ pounds | Gruyers cheese |
| 1 cup | Dry white wine |
| 3 tablespoons | Kirsch Wasser (a liquore) |
| 1 teaspoon | Potato or corn starch |
FROM A SMALL RESTAURANT
PENSIONNE IN VILLARS SUR
OLLON IN SWITZERLAND
Grate cheeses. Rub Fondue Pot with clove of garlic. Add wine to Fondue Pot and heat to near boiling. Stir in grated cheese. If mixture is thin, add potato/corn starch. (Mix starch in a little water to avoid lumps.) Add Kirsch Wasser just before serving.
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