Fondue from The Times Cookery Book by Katie Stewart
Fondue is traditionally made in a special pan known as a ‘caquelon’ but any fireproof dish will do as well. Use Swiss Gruyère or Emmental cheese. Rub the inside
Ingredients
- freshly milled pepper
- nutmeg
- 2 rounded teaspoons cornflour
- 1 small liqueur glass kirsch
- 1 clove garlic
- 1½ lb (700 g) grated Swiss cheese
- ½ pint (3 dl) white wine
More Like This
Cheese Fondue - Recipes List
recipes-list.com
Swiss Cheese Fondue (The Best) - Recipes List
recipes-list.com
Cheese Lover’s Fondue Recipe: How to Make It
tasteofhome.com
Cheese Fondue | How to Make a Traditional Cheese Fondue
cookingnook.com
Best Cheese Fondue - Recipes List
recipes-list.com
Fondue with White Cheese - Recipe | Bonapeti.com
bonapeti.com
Cheese Fondue | Recipe
justspices.co.uk
Fondue recipes: Ideal for a convivial evening | fooby.ch
fooby.ch