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    Cheese Fondue


    Source of Recipe


    the 60s

    List of Ingredients





    12oz Emmenthal Cheese, grated
    12oz Gruyère Cheese, grated
    3/4 pint ) dry white wine
    3 tablespoons of Kirsch
    3-4 flat teaspoons of corn starch
    grated nutmeg to taste
    1 clove of garlic
    pepper to taste
    crusty firm bread, like French bread, cut into bite size pieces

    Recipe




    1. rub the fondue pan with garlic
    2. pour in the wine and heat very gently over the cooker
    3. when hot add a small amount of cheese at a time, stirring continually
    4. bring it gently to bubbling point
    5. add the kirsch mixed with the corn starch
    6. let it simmer for another 3 minutes, stirring continually
    7. now place it on your fondue stand with a lit flame and serve


 

 

 


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