- 14 ounces [400 g] Gruyere cheese
- 7 ounces [200 g] Emmenthal cheese
- 1 1/4 cups [310 mL] white wine
- 2 teaspoons [10 mL] cornstarch
- Small glass of Kirsch
- Bread cubes
- Cooked ham cubes
- Cocktail sausages
- Dry sausage cubes
- Apple cubes
- Smalll cauliflower flowerets
- Celery slices
- Diluted cornstarch [if necessary]
- 2 beaten eggs [optional]
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- Over low heat, melt together cheeses, white wine and cornstarch, stirring; sprinkle with Kirsch.
- Serve, into a ceramic fondue pot, along with bread cubes, ham cubes, cocktail sausages, sausage cubes, apple cubes, cauliflower flowerets and celery slices to dip into melted cheeses mixture.
- If fondue mixture starts to liquify, put it back on stove and whip in a little diluted cornstarch.
- If you feel you are going to run short on fondue mixture, add beaten eggs, stirring delicately.
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