Frank's Recipes! Swiss Fondue 1

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Swiss Fondue 1

1 lb grated Swiss Cheese (Gruyhre, Emmentaler)
1 1//2 cups beer
1 tablespoon potato flour
2 tablespoon water
1 tsp. salt
1/4 tsp. freshly ground black pepper
1/8 tsp nutmeg
French bread

The Swiss Fondue is a very special dish Like the Indian pipe of peace, it is a friendship dish - it might even be called a modern loving cup. Everyone spears a square of crusty French bread on a long-handled fork, then dips it into the bubbling melted cheese and beer mixture. On crisp Alpine evenings when the skiing is over for the day and bodies are tired from exertion, the Swiss gather around the fellowship of the Fondue. Gales of laughter greets the unhappy loser of a piece of bread in the pot, for he must buy the next round of beer!

Fondue is a classic of the kitchen, yet it is so simply made that it is an excellent after-theatre buffet meal produced within eight to ten minutes. Inexpensive and surprising. Fondue is a memorable dish that you will not want to forget.

Heat the beer to the boiling point. Add the grated cheese a little at a time, stirring until it is melted. Mix the potato flour, water, salt, pepper and nutmeg until smooth and stir into the cheese and beer mixture. Cook over a moderate heat until smooth, stirring constantly until thickened. Keep the mixture hot over a small burner, when serving. Cut French bread into bite-sized pieces and supply long handled forks for spearing.