Title: Fondue #2
Categories: Appetizer
Yield: 1 Servings
| FROM A SMALL RESTAURANT |
| PENSIONNE IN VILLARS SUR |
| OLLON IN SWITZERLAND |
| 1 | | Garlic to taste |
| 1/2 | lb | Emmentaler cheese |
| 1/2 | lb | Gruyers cheese |
| 1 | c | Dry white wine |
| 3 | tb | Kirsch Wasser (a liquore) |
| 1 | ts | Potato or corn starch |
Grate cheeses. Rub Fondue Pot with clove of garlic. Add wine to Fondue Pot
and heat to near boiling. Stir in grated cheese. If mixture is thin, add
potato/corn starch. (Mix starch in a little water to avoid lumps.) Add
Kirsch Wasser just before serving.