Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ½ small | Onion |
| 8 \N | Fluid ounces light ale |
| 12 ounces | German smoked cheese -- |
| \N \N | Grated |
| 4 ounces | Emmental cheese -- grated |
| 3 teaspoons | Cornflour |
| 3 tablespoons | Milk |
| 1 teaspoon | German mustard |
| \N \N | Rye bread and cooked |
| \N \N | Frankfurters -- to serve |
Rub inside of fondue pot with cut side of onion. Pour in ale, heat gently until bubbling. Reduce heat and gradually stir in cheeses.
Heat slowly until cheese melts, stirring frequently. In a small bowl, blend cornflour with milk, stir into cheese with mustard until mixture is thick and creamy, stirring frequently. Serve with cubes of rye bread and pieces of cooked frankfurters.
Recipe By :
From: Janice Springer <75451.2725@compudate: 28 Nov 95 09:28:35 Est