Cheese Fondue
Source of Recipe
the 60s
List of Ingredients
12oz Emmenthal Cheese, grated
12oz Gruy�re Cheese, grated
3/4 pint ) dry white wine
3 tablespoons of Kirsch
3-4 flat teaspoons of corn starch
grated nutmeg to taste
1 clove of garlic
pepper to taste
crusty firm bread, like French bread, cut into bite size pieces Recipe
1. rub the fondue pan with garlic
2. pour in the wine and heat very gently over the cooker
3. when hot add a small amount of cheese at a time, stirring continually
4. bring it gently to bubbling point
5. add the kirsch mixed with the corn starch
6. let it simmer for another 3 minutes, stirring continually
7. now place it on your fondue stand with a lit flame and serve
|
|
member logon
