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