This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks
4 c (1 lb) shredded aged Swiss Cheese
1/4 c All purpose flour
1 Clove garlic, halved
2 c Sauterne
1/2 ts Salt
1/2 ts Worcestershire sauce
1 ds Of ground nutmeg
From: Arizona Cookbook Toss together cheese and flour. Rub inside of saucepan with garlic
Discard garlic. Add sauterne and heat until bubbles rise. Over low heat add the cheese, 1/2 cup at a time, stirring until cheese is melted after each addition. Add salt, Worcestershire sauce and nutmeg. Transfer to fondue pot and serve with cubes of French bread.
 
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