Swiss fondue

Swiss fondue

By
From
Encyclopedia of Food and Cookery
Serves
8

Ingredients

Quantity Ingredient
1 garlic clove, halved
375g emmental cheese, grated
375g gruyere cheese, grated
2 teaspoons plain flour
375ml dry white wine
1 teaspoon lemon juice
1 tablespoon kirsch
1/4 teaspoon nutmeg
1/4 teaspoon freshly ground black pepper
french bread, cubed

Method

  1. Rub the inside of a deep flameproof casserole with garlic. Mix cheeses with flour and place in casserole with wine, lemon juice, Kirsch, nutmeg and pepper.
  2. Cook over a very low heat, stirring occasionally (the fondue should be a creamy consistency). Keep mixture hot over a table spirit burner and serve with cubes of bread. Guests spear the bread and dip it into cheese mixture.
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