From: firstname.lastname@example.org (Rene Gagnaux) Date: Sat, 25 Sep 1993 12:00:00 +0200 Servings: 4 200 g Gruyere cheese ( 7 oz) 2 tb Corn starch 135 g Emmental cheese (5 oz) 3 tb Kirsch 135 g Raclette cheese (5 oz) Freshly ground pepper 135 g 'Vacherin de Fribourg'- Nutmeg - cheese (5 oz) White bread (preferably 2-3 1 x Glove garlic - days old 3 dl Dry white wine Grate or shred the cheese. Cut the bread into cubes. Peel the garlic, halve, rub the inside of a cast iron fondue dish (caquelon) with the garlic. Pour the wine into the dish, place the dish on the hot stove (not too hot !), add the cheese and stir CONTINUOUSLY until it has melted. Blend the corn starch with the kirsch. Stir into cheese fondue. Bring back to a boil, STIR CONTINUOUSLY !! Season with pepper and nutmeg. Transfer the dish to a burner and let simmer. Impale a piece of bread on the fondue fork and dip into the cheese. Serve a dry white wine or black tea with a fondue. Top the meal with a 'small' glass of kirsch ! (Kirsch = 'Cherry schnaps')
Carnegie Mellon's School of Computer Science (SCS) graciously hosts the Recipe Archive. We invite you to learn about SCS educational programs and research.