Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 600 grams | Cheese; half emmental, half gruyere; or all gruyere |
| 1 | Clove garlic (or more) |
| 300 millilitres | Dry white wine |
| 1 small | Glass kirsch |
| 1 teaspoon | Cornstarch |
| 1 pinch | (knife point) baking soda |
| Nutmeg | |
| Pepper or paprika |
From: judyz@... (Judy Zachariesen) Date: 14 Mar 1994 18:52:38 GMT
Someone asked for a fondue recipe. This is a Swiss recipe. It's all in the cheese -- if you don't use proper Swiss cheeses (not American Swiss) it isn't the same gastronomic experience. This is great.
Chop the cheese into 1 inch cubes. Put the wine, cheese, and garlic into a fondue pot (preferably ceramic). Heat over a medium flame, stirring constantly until the mixture melts and mixes. Add the cornstarch and the grated nutmeg, mixed into the kirsch. Let the whole cook 2 or 3 more minutes. Add the baking soda and proudly carry your work of art to the table where you will complete the seasoning with pepper or paprika. Bon appetit.
REC.FOOD.RECIPES ARCHIVES
/EGGS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .