Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors

Fondue # 3

1 lb Gouda cheese

1/4 c White wine, dry

2 tb Butter

2 ts Kirsch

1/4 c Flour

Bread, cubed 1 1/2 c Milk

Pepper to taste

2 ts Garlic, finely chopped

1/8 ts Nutmeg

1. Grate the cheese.

2. Melt the butter in a saucepan and add the flour, stirring with a wire whisk. Add the milk, stirring rapidly with whisk. When blended and smooth, add the garlic, pepper, nutmeg and wine. Add the kirsch, if desired.

3. Serve hot with bread cubes for dipping. If the sauce is to be used over vegetables, omit the kirsch.

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