Fondue a la old swiss house lucerne
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 300 | grams | Emmenthaler cheese, grated |
| 300 | grams | Gruyere cheese, grated |
| 1 | Dry white wine, glass | |
| 1 | tablespoon | Corn flour |
| Pepper | ||
| Salt | ||
| Nutmeg | ||
| 1 | Glass kirsch | |
Directions
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