1-1/2 cups dry white wine
1 garlic clove (halved)
1 teaspoon lemon juice
1 lb grated Gruyère
cheese
1 tablespoon cornstarch
1/3 cup kirsch
freshly grated nutmeg to taste
freshly grated white pepper to
taste
2 loaves of crusty French or Italian
bread, cut into 1-inch cubes.
Preparation:
Rub the inside of a heavy
saucepan with the garlic halves.
Leave garlic in the saucepan and add wine and lemon juice, bring to
boil.
Stir handfuls of cheese into
the wine mixture, stirring constantly
until all cheese is added and mixture is blended well.
In small bowl mix together
cornstarch, nutmeg, white pepper
and kirsch. Add to the cheese mixture stirring constantly, until it
just
begins to bubble, but do not let it boil.
Transfer mixture to the heated
fondue pot and keep it hot
over low heat.
