Swiss fondue

4 servings

Ingredients

Quantity	Measure	Ingredient
½		Garlic clove
1⅔	cup	Dry white wine
1	pounds	Gruyere cheese, coarsely gra ed
2	teaspoons	Cornstarch
¼	cup	Kirsch (or more)
		Nutmeg to taste, freshly gra ed
2		French bread, in 1-inch cube

Directions

Rub the inside of a heavy saucepan with the garlic, add the wine and heat it over mod-low heat until it is hot. Add the cheese by handfuls, stirring. Cook the mixture, stirring, until smooth, keeping it just below simmering point. In a small bowl, stir together the cornstarch and ¼ cup kirsch. Mix well and add to the Gruyere mixture with nutmeg and pepper to taste. Heat, stirring constantly, just until it begins to bubble. Do not let it boil. Transfer to a heated fondue pot and keep it hot over a low flame. If fondue becomes too thick, add some additional kirsch to thin. Spear bread cubes with long fondue forks and dip them into the cheese. a 1967 Gourmet Mag. hippy-dippy favorite