Fondue Vaudoise (cheese Fondue ‘a La Vaudoise

It is beyond all question that this eminent piety is before everything else in preparation for the duties of the sacred office. It is before talents, or learning, or study, or favorable circumstances, or skill in working, or power in sermonizing. It is needed to give character and tone and strength to all these, and to every other part of the work. Without this elevated spirituality nothing else will be of much account in producing a permanent and satisfactory ministry. All else will be like erecting a building without a foundation... Oh that at the very beginning this could be deeply impressed upon the hearts of young ministers!... Without it success in the holy office is not to be expected (Thomas Murphy).

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CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	Swiss	Cheese/eggs, Swiss	4	Servings

INGREDIENTS

200	g	Gruyere cheese, 7 oz
135	g	Emmental cheese, 5 oz
135	g	Raclette cheese, 5 oz
135	g	'Vacherin de Fribourg'-
		cheese 5 oz
2	T	Corn starch
3	T	Kirsch
		Freshly ground pepper
		Nutmeg
		White bread, preferably 2-3
		Glove garlic
3		Dry white wine
		days old

INSTRUCTIONS

Grate or shred the cheese.  Cut the bread into cubes.  Peel the garlic,
halve, rub the inside of a cast iron fondue dish  (caquelon) with the
garlic.  Pour the wine into the dish, place the dish on the hot stove
(not too  hot !), add the cheese and stir CONTINUOUSLY until it has
melted.  Blend the corn starch with the kirsch. Stir into cheese
fondue. Bring  back to a boil, STIR CONTINUOUSLY !! Season with pepper
and nutmeg.  Transfer the dish to a burner and let simmer.  Impale a
piece of bread on the fondue fork and dip into the cheese.  Serve a dry
white wine or black tea with a fondue. Top the meal with a  'small'
glass of kirsch !  (Kirsch = 'Cherry schnaps')

A Message from our Provider:

“A state of mind that sees God in everything is evidence of growth in grace and a thankful heart. #Charles Finney”