| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Swiss |
Cheese |
4 |
Servings |
INGREDIENTS
| 600 |
g |
Cheese; half emmental, half gruyere; or all gruyere |
| 1 |
|
Clove garlic (or more) |
| 300 |
ml |
Dry white wine |
| 1 |
sm |
Glass kirsch |
| 1 |
ts |
Cornstarch |
| 1 |
pn |
(knife point) baking soda |
|
|
Nutmeg |
|
|
Pepper or paprika |
INSTRUCTIONS
From: judyz@seismo.gps.caltech.edu (Judy Zachariesen)
Date: 14 Mar 1994 18:52:38 GMT
Someone asked for a fondue recipe. This is a Swiss recipe. It's all in the
cheese -- if you don't use proper Swiss cheeses (not American Swiss) it
isn't the same gastronomic experience. This is great.
Chop the cheese into 1 inch cubes. Put the wine, cheese, and garlic into a
fondue pot (preferably ceramic). Heat over a medium flame, stirring
constantly until the mixture melts and mixes. Add the cornstarch and the
grated nutmeg, mixed into the kirsch. Let the whole cook 2 or 3 more
minutes. Add the baking soda and proudly carry your work of art to the
table where you will complete the seasoning with pepper or paprika. Bon
appetit.
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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