From westher@xs4all.nl Tue Apr 17 15:53:43 2001 Date: 12 Apr 2001 13:13:33 GMT From: Esther Westerveld Newsgroups: rec.food.recipes Subject: Fondue (Switzerland) Followup-To: rec.food.cooking, rec.food.recipes FONDUE (THE SWISS NATIONAL CHEESE DISH) 1 clove garlic 1/2 cup white wine < 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 -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Please send recipes, requests, questions or comments to recipes@rt66.com Please allow several days for your submission to appear.