Alma Lach

Fondue de Fromage

Cheese Fondue

Preparation info
    • Difficulty

      Easy

Appears in
Hows and Whys of French Cooking
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

  • 1 teaspoon cornstarch
  • 2 teaspoons Kirsch
  • 1 clove

Method

  1. Combine cornstarch and 2 teaspoons of Kirsch in a tablespoon ready to use. Rub a small enameled saucepan with the cut side of the garlic. Mash, and then discard garlic. Add the wine, cheese, salt, and pepper. Stir-cook over very low heat with a wooden spoon. The cheese must