Put in an earthenware saucepan a tiny piece of garlic, a glass of dry white wine, and a little less than half a pound of Gruyère cut in small thin pieces. Stir all the time while it melts, add a drop of kirschwasser, salt and pepper, and serve on toast. It should be eaten at once, otherwise it will deteriorate. The quantities mentioned above will do quite well for four people.
In the Jura they leave it on a spirit lamp, and everybody dips his piece of roast, with a fork, in the “fondue, ” which is there a national and “communal” dish. And should anyone drop his piece of toast in it he has to stand the company a bottle of white wine, which is delicious with it.