Liberty house fondue
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | White wine |
| ⅓ | cup | Sherry |
| 1½ | teaspoon | Dry mustard |
| 1 | teaspoon | Worcestershire sauce |
| ¼ | cup | Grated Parmesan cheese |
| 2 | pounds | Swiss cheese; cut in thin strips |
Directions
AMERICAN MEASUREMENTS
In a crockpot or fondue pot, blend ingredients, using low heat, stirring often until cheese melts and mixture is hot. If fondue is too thick, add a little warm white wine and stir taking care not to over heat, or cheese will curdle. Serve with cubes of French or Sourdough bread. Serves 6.
Source: The Garden Court Restaurant, Liberty House Hotel, Honolulu, Hawaii; Bon Appetit, February 1977; typos by Dorothy Flatman 1996