Wayne Gisslen

Swiss Fondue

Preparation info
  • Portions:

    4

    • Difficulty

      Easy

Appears in
Professional Cooking: 8th Edition
Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Ingredients

U.S. Metric Ingredients
1

Method

Procedure

  1. Cut the garlic clove in half. Rub the inside of a 1½-qt (1.5-L) fondue pot or casserole with the garlic.
  2. Add the wine to the pot and set over moderate