| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Swiss | 2-tnt, A-ok, Cheese, Entertainin, Family/frie | 4 | Servings |
INGREDIENTS
| 300 | g | Emmenthaler cheese, grated |
| 300 | g | Gruyere cheese, grated |
| 1 | Dry white wine, glass | |
| 1 | T | Corn flour |
| Pepper | ||
| Salt | ||
| Nutmeg | ||
| 1 | Glass kirsch |
INSTRUCTIONS
Wipe mixing pan with garlic. Take two types of Swiss cheese - graded (sic) Emmenthaler & Gruyere 150 grams per person and one glass dry white wine. Add pepper, salt, and nutmeg. Over a low fire stir with a wooden spoon until the cheese is melted. Then add one table-spoon of corn flour to cheese while increasing the flame. Stir until it is at cream sauce consistency. Before serving (over a small fire) add one small glass of Kirsch, distilled cherry water, to your cheese sauce. Viel Gluck, W. Buholzer - Holenstein Old Swiss House Luzern NOTES : To Busy from W. Buholzer - Holenstein, Old Swiss House, Luzern NOTES : From Lou: This is a recipe that was given to my husband many years ago when he was a young man visiting friends in Switzerland. It is delicious (and authentic) Recipe by: W. Boholzer - Holenstein, Old Swiss House - Luzern Posted to MC-Recipe Digest V1 #623 by Lou Parris <[email protected]> on May 29, 1997
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