| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
French |
Cheese |
6 |
Servings |
INGREDIENTS
| 12 |
oz |
Emmental cheese; shredded |
| 12 |
oz |
Beaufort (or other gruyere) cheese; shredded |
| 12 |
oz |
Tomme cheese (if you can't find this; substitute with beaufort); shredded |
| 6 |
|
Glasses dry white wine (from the savoy if possible) |
| 1/2 |
ga |
Kirsch liqueur |
| 1 |
|
Clove garlic; peeled and crushed |
|
|
White pepper (up to) |
| 2 |
|
Loaves french bread; wholewheat or white (amount of bread depends on how hungry you are; figure a large handful per person. better too much than not enough) |
| 1 |
|
Egg |
INSTRUCTIONS
From: "Dan Nesmith" <nesmith@cs.uni-sb.de>
Date: Mon, 27 Sep 93 21:23:28 +0100
Here's a recipe from the Savoy region of France.
On the day before or the morning of the meal, cube the bread, and leave it
out to let it dry a little.
Rub the bottom and sides of an earthenware pot or cast iron saucepan with
the garlic. Pour wine into pot and place on stove over medium-high heat.
Bring wine to boil, add cheese and stir slowly with a wooden spoon. Before
cheese is fully melted, take pot off the stove and place on a lighted
fondue burner.
Season with pepper and add kirsch while stirring. Once cheese has entirely
melted. Serve with bread and fondue forks, stirring occasionally. If
cheese bubbles rapidly, turn down heat.
When cheese is almost gone (maybe 3/4 cup left), break a raw egg into the
pot and stir rapidly with the cheese. After a minute, dump remaining bread
into pot and stir together with cheese and egg. Then turn off the burner
and enjoy what's left.
Options: Wear a beret and listen to a Jacques Brel album. Assess penalties
for losing bread in the fondue.
REC.FOOD.RECIPES ARCHIVES
/EGGS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“You’re never too young for God”