Fondue (Switzerland)

[Guest guest]

FONDUE (THE SWISS NATIONAL CHEESE DISH)

 

1 clove garlic

½ cup white wine

¼ pound Gruyere cheese, grated

2 teaspoons potato flour

2 tablespoons kirsch or dry sherry

12 slices toast

 

Rub an earthenware casserole or chafing dish with the garlic, then discard

it. Pour the white wine into it and cook over medium heat for 2 minutes. Add

the grated cheese and bring to the boiling point, stirring occasionally. In

a cup, mix the potato flour and kirsch or sherry to a smooth paste and add

to the cheese mixture, stirring constantly for 3 minutes, or until the

mixture is thick. Cut the toast into 1-inch strips. Bring the casserole to

the table and place the toast strips around it. Each guest spears a strip of

toast with a fork and dips it into the fondue. This dish makes an excellent

luncheon dish, or it may be served at a late supper.

 

serves 6

 

country : Switzerland

course : vegetarian dish

 

source : The Round-the-World Cookbook : Recipes gathered by Pan American

World Airways / Myra Waldo

 

 

 

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