|French bread loaf/8 hard rolls||1|
|Swiss cheese||1 Pound|
|Garlic||1 Clove (5 gm)|
|Dry white wine||1 Cup (16 tbs) (Rhine, Riesling, Chablis, Neuchatel)|
|White pepper||1 Dash|
Cut bread into 1-inch cubes.
Cut cheese into 1/4-inch cubes (about 4 cups).
Sprinkle flour over cheese and toss until cheese is coated.
Rub cut clove of garlic on bottom and side of ceramic fondue pot, heavy saucepan or chafing dish.
Add wine; heat over medium heat just until bubbles rise to surface (do not allow wine to boil).
Gradually stir in cheese, adding only 1/2 cup at a time and stirring after each addition until cheese is melted and blended.
Stir in liqueur and seasonings.
If fondue has been prepared on range, transfer fondue pot to source of heat at table and adjust heat to keep fondue just bubbling.
Guests spear cubes of bread with long-handled forks and dip into cheese mixture.
Stir fondue occasionally. (If fondue becomes too thick, stir in about 1/2 cup warm white wine.)