minow@decvax.UUCP (Martin Minow) (07/31/85)
This was originally posted about a year ago. Enjoy. I saw this recipe in a Swiss Army cookbook which was used as part of an advertising display. It might be useful if you're expecting (a) company for dinner. (My translation from the original German.) 17 kilos Gruyere cheese 5 kilos Emmenthaler cheese 11 liters Swiss white wine (should be dry) 3 dl. Lemon juice 20 cloves Garlic 400 g. Potato flour (approx.) 20 kilo Bread Grate the cheese, cut bread in bite-sized dice. Heat the wine, lemon juice, and chopped garlic over a good fire. Add the cheese gradually, stirring constantly. Mix the flour with 1/2 liter wine, add to the cheese stirring quickly. Season with pepper, nutmeg, paprika. --------- Notes: Use a fairly solid white bread -- standard American spongebread won't do. French bread should be ok. If you aren't up to grating 20 kilos of cheese, here is a normal recipe, serving 4, (from Alison Burt, Fondue Cookery, 1970): (Note, liquid measure is "American" -- one cup equals 8 oz.) 1 clove Garlic 1.5 cups (3.3 dl.) Dry white wine (slightly less than 1/2 bottle) 2 cups (10 oz.) Grated emmenthal cheese 2 cups (10 oz.) Grated gruyere cheese 1 tbsp. Cornflour 3 tbsp. Kirsch White pepper, grated nutmeg, and paprika to taste. Prepare as above, keep flame low. Notes: Grate cheese very coarsely. Use a dry white wine -- the acidity helps melt the cheese. Stir continuously until cheese is melted. Stir in a figure-eight motion. Always keep the flame low. Use day-old bread. Fondue should bubble slowly, not boil. Serve the wine used to make the fondue. At room temperature, not chilled. Martin Minow decvax!minow