Cheese Fondue (Fondue Au Fromage) Recipe
Servings: 1
Ingredients
- 1 1/2 lb Swiss cheese cut small, thin pieces
- 1 x Garlic clove
- 1/3 c. Dry Alsatian wine
- 4 x Anchovy fillets cut in small pcs
- 1/4 tsp Freshly grnd pepper
- 1 tsp Flour
- 2 Tbsp. Kirsch
- 1 pch Baking soda Celery stalks trimmed
Directions
- Rub inside of small heatproof casserole with garlic. Place casserole over flame, or possibly in bottom of chaffing dish. Add in cheese and wine. Bring to boil, stirring constantly, till cheese is melted. Add in anchovies and pepper. Dissolve flour in water. Add in brandy to flour mix. Add in brandy mix to pan and bring again to boil. Add in baking soda. Mix well. Serve in casserole. Eat by helping yourself from the pan, dipping celery stalks or possibly small pcs of French bread in the fondue.
- Comments: "Fondue au fromage" is popular in all eastern France, especially in the Juras and French Alps regions. It is also very popular in Switzerland and Northern Italy.
- It is "la fondue" in France, "cheese fondue" in Switzerland, and "bagno caldo" ("warm bath") in Piedmont. In the French-Comte region of France, there is a special kind of fondue, "la cancoillote," which has much sharper taste and a pungency that is not to everybody's taste.
- Cheese fondue is served as an hors-d'oeuvre. It is the prefered between-hrs meal of skiers and mountaineers.
Adding to Planner
