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    Fondue Chablis


    Source of Recipe


    The Fondue Cookbook by E. Callahan

    List of Ingredients




    1/4 lb Emmenthaler cheese
    1/4 lb Gruyere cheese
    1 ½ t flour
    1 clove garlic
    1/2 C Chablis
    1/4 t salt
    a pinch of nutmeg
    fresh ground black pepper to taste

    Recipe



    Grate the cheeses coarsely and toss with the flour. Crush the garlic, and heat it in the fondue pot for a minute or so, then pour in the wine and continue cooking until quite hot. Gradually add the cheese and flour mixture, stirring gently with a wooden spoon until smooth. When nearly ready for dipping, add the seasonings. With warm, crusty French bread, this recipe serves 3 or 4.

 

 

 

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