Cooking For 1966 CHEESE FONDUE
(By
CELIA TIMMS)
Of Swiss origin, cheese fondue is becoming more and more popular with hostesses and fondue cookers are now easily procured from most stores.
Ingredients:— lib Gruyere cheese. Clove of garlic. 1 teaspoon cornflour, i pint Riesling wine.
2-4 tablespoons Kirsch. Nutmeg. Salt and pepper.
Method: Coarsely grate the cheese and toss well with the cornflour. Rub the inside of an earthenware fondue dish with a cut of clove of garlic then pour in half a pint of dry white wine. Heat the wine over a very low heat until it starts to bubble. Add the cheese gradually, stirring continually until thoroughly blended. When the mixture is smooth add the Kirsch (this is optional), a pinch of nutmeg and salt and pepper to taste. The fondue must be kept warm while it is being eaten and with a fondue cooker this is simple. If it should be too thick, add a little more of the wine. Serve with a crusty French loaf cut into squares.
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Bibliographic details
Press, Volume CVI, Issue 31223, 22 November 1966, Page 2
Word Count
172Cooking For 1966 CHEESE FONDUE Press, Volume CVI, Issue 31223, 22 November 1966, Page 2
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