X; - jSSSgSi ’Sts * g & && Ml K> H H Fondue recipe: 1 clove garlic little butter ' » pint dry white wine 12 or. coarsely grated Gruyere cheese. (Cheddar optional) 2 level tablespoons cornflour 2 tablespoons Kirsch (optional) To serve — French bread Rub cut clove garlic around base and sides of a fondue pan then lightly butter the base. Pour in wine and heat gently until it begins to steam. Add cheese about a heaped tablespoon at a time, stirring each addition until it melts, before adding the next Blend cornflour with Kirsch or wine and stir into mixture. Cook gently until thick and almos’ boiling. Serve with French bread for dipping.
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Press, 4 October 1977, Page 2
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109Page 2 Advertisements Column 1 Press, 4 October 1977, Page 2
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