| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Appetizers | 1 | Servings | |
INGREDIENTS
| 1 | Garlic to taste | |
| 1/2 | lb | Emmentaler cheese |
| 1/2 | lb | Gruyers cheese |
| 1 | c | Dry white wine |
| 3 | tb | Kirsch Wasser (a liquore) |
| 1 | ts | Potato or corn starch |
INSTRUCTIONS
FROM A SMALL RESTAURANT PENSIONNE IN VILLARS SUR OLLON IN SWITZERLAND Grate cheeses. Rub Fondue Pot with clove of garlic. Add wine to Fondue Pot and heat to near boiling. Stir in grated cheese. If mixture is thin, add potato/corn starch. (Mix starch in a little water to avoid lumps.) Add Kirsch Wasser just before serving. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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