From: Jody Rae Prival <jp56+@andrew.cmu.edu>
Date: Mon, 27 Sep 1993 11:46:48 -0400 (EDT)
Grate cheese and mix with cornstarch. Cut garlic clove in half. Rub 1/2
of garlic over inside of fondue pot. Cut the other 1/2 clove up finely and
add to pot. Add wine to pot and heat slowly until it just bubbles. Slowly
add the cheese mixture, stirring as it melts. When smooth, add kirsch and
serve with French bread. Serves 3-4.
REC.FOOD.RECIPES ARCHIVES
/EGGS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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