Fondue a la old swiss house lucerne

Yield: 4 Servings

Measure Ingredient
300 grams Emmenthaler cheese, grated
300 grams Gruyere cheese, grated
1 \N Dry white wine, glass
1 tablespoon Corn flour
\N \N Pepper
\N \N Salt
\N \N Nutmeg
1 \N Glass kirsch

Wipe mixing pan with garlic. Take two types of Swiss cheese - graded (sic) Emmenthaler & Gruyere 150 grams per person and one glass dry white wine.

Add pepper, salt, and nutmeg. Over a low fire stir with a wooden spoon until the cheese is melted. Then add one table-spoon of corn flour to cheese while increasing the flame. Stir until it is at cream sauce consistency. Before serving (over a small fire) add one small glass of Kirsch, distilled cherry water, to your cheese sauce. Viel Gluck, W.

Buholzer - Holenstein Old Swiss House Luzern NOTES : To Busy from W. Buholzer - Holenstein, Old Swiss House, Luzern NOTES : From Lou: This is a recipe that was given to my husband many years ago when he was a young man visiting friends in Switzerland. It is delicious (and authentic)

Recipe by: W. Boholzer - Holenstein, Old Swiss House - Luzern Posted to MC-Recipe Digest V1 #623 by Lou Parris <lbparris@...> on May 29, 1997

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