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6
Easy
30 min
By Joanne Harris and Fran Warde
Published 2002
Serve luxuriously rich and creamy Fondue Franc-Comtoise with a crisp green salad to clear the palate.
Rub the inside of a thick-based pan with the crushed garlic clove. Mix the cheese and cornflour in a bowl.
Pour the wine into the garlic-scented pan and heat to boiling. Reduce the heat to low and add handfuls of the cheese, stirring until all the cheese is melted. Season with pepper. Serve the fondue at once, with cubes of bread for dipping.
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