| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | French | Maindish | 6 | Servings |
INGREDIENTS
| 1 1/2 | lb | Swiss cheese; shredded |
| 4 | tb | Flour |
| 3 | c | Dry white wine |
| 1 | pn | White pepper (optional) |
| 1 | ds | Nutmeg |
| 2 | tb | Kirsch |
| Bite size pieces french or sourdough bread |
INSTRUCTIONS
Dredge cheese with flour. Set wine over low heat on stove. When air bubbles rise to top, stir with silver fork. Add cheese gradually, stirring and making sure cheese is melted before adding more. Continue stirring until mixture bubbles gently. Add seasonings and Kirsch and blend well. Pour into warmed fondue pot, keeping flame under pot very low. Do not let fondue boil. Spear bread on fondue fork and submerse into fondue. Serves 6 to 8. This recipe was brought to Arkansas by Swiss friends and is daily fare there. Serve with a green salad, fruit compote and lots of hot tea or coffee for a complete meal! MRS BILLY BROOKS (MARGARET) HOLLY GROVE, AR From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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