Description

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

Swiss Fondue #2

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.

Continue to:

• prev: Swiss Fondue #1
• Index
• next: Szechwan Beef

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