| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
German |
Fondue |
1 |
Servings |
INGREDIENTS
| 1/2 |
sm |
Onion |
| 8 |
|
Fluid ounces light ale |
| 12 |
oz |
German smoked cheese — |
|
|
Grated |
| 4 |
oz |
Emmental cheese — grated |
| 3 |
ts |
Cornflour |
| 3 |
tb |
Milk |
| 1 |
ts |
German mustard |
|
|
Rye bread and cooked |
|
|
Frankfurters — to serve |
INSTRUCTIONS
Rub inside of fondue pot with cut side of onion. Pour in ale, heat gently
until bubbling. Reduce heat and gradually stir in cheeses. Heat slowly
until cheese melts, stirring frequently. In a small bowl, blend cornflour
with milk, stir into cheese with mustard until mixture is thick and creamy,
stirring frequently. Serve with cubes of rye bread and pieces of cooked
frankfurters.
Posted to MC-Recipe Digest V1 #146
Date: Wed, 10 Jul 1996 14:53:19 +0000
From: Susan Taft <jr03@typhoon.dial.pipex.net>
A Message from our Provider:
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