From: Jody Rae Prival jp56+@andrew.cmu.edu Date: Mon, 27 Sep 1993 11:46:48 -0400 (EDT) 4 oz. Gruyere cheese 8 oz. Swiss cheese 1+ tbsp. cornstarch 1 clove garlic 3/4 to 1 cup white wine 1 tbsp. kirsch French bread cut into 1" cubes Grate cheese and mix with cornstarch. Cut garlic clove in half. Rub 1/2 of garlic over inside of fondue pot. Cut the other 1/2 clove up finely and add to pot. Add wine to pot and heat slowly until it just bubbles. Slowly add the cheese mixture, stirring as it melts. When smooth, add kirsch and serve with French bread. Serves 3-4. |
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