Fondue ("melted" in French) refers to the classic
melted cheese. You can also prepare a meat fondue with a broth or a dessert
fondue by dipping fruit into melted chocolate.
Ingredients (for
4 to 6 people)
350 g Emmentaler
350 g Comte
150 g Beaufort
2 French Stick
(baguettes) (or 500 g farmhouse bread)
50 cl dry white wine
1 clove of garlic
1 tablespoon potato
flour
1 tablespoon kirsch
butter
nutmeg
pepper
Procedure
Cut the crust off all the cheeses and grate them. Mix the potato flour with kirsch and
white wine.
Butter a small pot (you might be able to do this directly in
the fondue pot) and put all the cheese
inside. Moisten with white wine and put it over a gentle heat or fire.
Stir until all the cheese has melted.
Cut the bread in small pieces, about the size of a large nut.
Rub the bottom and side of a fondue pot with the clove of
garlic cut in two and then butter the pot.
Season the fondue with pepper and nutmeg and
pour it in the fondue pot. Put it over low heat in the center of the table
to keep it warm.
