Yield: 8 Servings
|5 cups||Processed swiss american cheese|
|1 cup||Sauterne (chablis) wine|
|1 teaspoon||Garlic powder|
|¼ teaspoon||Accent (msg)|
|1 dash||White pepper|
|½ \N||Loaf rye bread|
|½ \N||Loaf french bread|
From: bankler@... (Brian Bankler) Date: Tue, 3 May 1994 04:31:48 GMT Der Rheinlander is a restaurant in Portland, OR. It used to print this recipe on the back of Reservation cards.
Grate or chop cheese. Bring water, wine, butter and seasoning to a boil.
Then add cheese and set into double boiler. (Use stainless steel or ceramic pot.) Stir thoroughly with wooden spoon until cheese melts into a smooth heavy sauce. (If fondue seems too thick, add more wine. If too thin, add more cheese.) Dice bread into 2-inch squares and brown lightly in oven.
Keep fondue warm while serving, else a skin will form on the top.
I've found that some vegetables and sausage go well with this, too. But I still prefer bread.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .