|Natural swiss cheese||3⁄4 Pound, cut in julienne strips to make about 3 cups|
|Enriched flour||1 Tablespoon|
|Garlic||1 Clove (5 gm), halved|
|Cooking sauterne||1 1⁄4 Cup (20 tbs)|
|Freshly ground pepper||1 Dash|
|Cooking sherry||3 Tablespoon|
|French bread||1 , cut in bite-size pieces, each with at least one side of crust|
Toss cheese with flour to coat.
Rub inside of fondue cooker or chafing dish (use with water bath) vigorously with cut surface of garlic.
Pour in sauterne; warm just till air bubbles start to rise (don't cover, don't boil).
Stir all the time from now on: Add a handful of cheese.
Wait till cheese has melted (keep stirring!) before tossing in another handful.
After all the cheese has been blended in, and mixture is bubbling gently, stir in seasonings and sherry.
(Omit salt; cooking wines contain it.) Now invite guests to dunk.
Each spears a cube of bread on a long-handled fork and dips into melted cheese.
(If fondue becomes too thick, pour in a little warmed sauterne.).