| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Main, Courses |
1 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Emmenthal cheese; grated |
| 1/3 |
lb |
Gruyere cheese; grated |
| 1/2 |
c |
Dry white wine |
| 1 |
|
Clove garlic; minced |
| 3 |
tb |
Kirsch |
| 1 |
tb |
Cornstarch |
|
|
Freshly ground white pepper |
| 1 |
pn |
Nutmeg |
INSTRUCTIONS
Rub garlic inside fondue pan. Add cheeses and wine to pan and cook over
medium heat stirring until cheese starts to melt. Turn down heat and add
pepper and nutmeg (just a pinch). Stir until cheese is melted. Stir
cornstarch into kirsch and add to cheese, cook 1 minute. Serve in pan over
a flame with sliced baguette. Enjoy
specials by Leon & Miriam Posvolsky <miriamp@pobox.com> on Oct 24, 1997,
converted by MC_Buster.
Recipe by: Miriam Podcameni Posvolsky
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Leon & Miriam
Posvolsky <miriamp@pobox.com> on Nov 21, 1997
A Message from our Provider:
“When God ordains, He sustains.”