Fondue aux herbes

Name: Fondue aux herbes (Fondue with Fresh Herbs)
Yield: Serves 4
Cuisine: France
Ingredients: Black pepper; Cubes of fresh bread; 1 clove garlic, crushed; 10 oz (300 g) Emmenthal cheese, finely diced; 8 oz (250 g) Gruyère cheese, finely diced; 10 fl oz (300 ml) white wine; 1 teaspoon lemon juice; 3 teaspoons cornflour; 1 fl oz (25 ml) kirsch; 2 tablespoons fresh herbs (parsley, chives, chervil), finely chopped

Fondue with Fresh Herbs

Preparation info

Serves
4

Difficulty
Easy

Appears in

Floyd on France

By Keith Floyd

Published 1987

About

Fondues are great fun and simple to prepare. If you have an open fire, you can cook for a dinner party in front of the hearth, and drink lots of well iced vodka or schnapps. You need thick, small glasses and the alcohol must be almost frozen solid.

Ingredients

1 clove garlic, crushed
10 oz (300 g) Emmenthal cheese, finely dice

Europe
France
Side dish
Starter
Mediterranean
Vegetarian

Method

Rub the garlic around the fondue dish. Pop in the cheese, wine, lemon juice and the cornflour mixed with the kirsch, and bubble it up gently, whisking all the while, until it’s all amalgamated into a smooth creamy fondue. Now stir in the fine fresh herbs and season with freshly ground pepper. Serve with the cubes of bread, which are dipped into the fondue.