1 cup sliced mushrooms
1 teaspoon butter
2-1/2 cups chicken or vegetable
1/2 pound Emmenthal
1/2 pound Swiss
1 garlic clove
2 tablespoons Cognac
2 teaspoons fresh
salt and ground
white pepper to
6 cups of fresh
French or Italian bread sticks
- In small saucepan melt 1
teaspoon butter, add sliced mushrooms
and cook about 3 to 4 minutes. Set aside.
- Mix Emmenthal, Gruyère
cheese and cornstarch in large
- Combine 2 cups chicken broth,
garlic and mushrooms in fondue
pot and simmer for about 3 minutes.
- Reduce heat to low and add
cheese mixture 1 handful at a
time. Stir until each addition melts before adding next. After all
is added, mix until smooth.
- Mix in parsley leaves, Cognac,
white pepper and salt to taste
and cook about 1 to 2 minutes.
- If fondue is to thick, add
reserved 1/2 cup chicken broth
and cook another 2 minutes.
- Set over low heat burner and
serve with fresh French or Italian
bread sticks or cubes.
Makes 6 servings.
|Did You Know?
|Cheese fondue was invented out of
necessity. In the remote and isolated mountain villages in the Swiss
Alps people had to rely upon locally made food. During winter, fresh
food became scarce. The Swiss found that melting stale cheese made it
edible. Local wines and seasonings were added and even the dry and hard
bread tasted delicious after it was swirled in the creamy melted cheese.
Fondue became popular in the United States during the mid-1960s after
American tourists discovered it in Switzerland.