Fondues and Rabbits
|Gruyere cheese||14 Ounce, cut into small pieces|
|Garlic||1 Clove (5 gm), halved|
|Very dry white wine||1 1⁄4 Cup (20 tbs)|
|Freshly ground white pepper||To Taste|
|Grated nutmeg||1 Pinch|
|Potato flour||1⁄2 Tablespoon, mixed with 2 tablespoons of white wine|
|White wine||2 Tablespoon (Mixed With Potato Flour)|
|Dry french bread||1 , cubed|
1) Use the cut sides of the garlic clove to run the insides of the preferred earthenware pot.
2) Into the pot, pour the wine and season with pepper and nutmeg.
3) Add the cheese and bring the mixture to a boil.
4) Over moderate heat, whisk the mixture for about 8 to 10 minutes. Gradually, the cheese will melt and the wine will start to turn milky.
5) Once the cheese has formed a mass in the middle of the pot and the wine is obstinately separate, add the dissolved potato flour little by little. Keep beating the mixture constantly.
6) Once the mixture has thickened and the wine has mixed with the cheese, add the kirsch and continue to beat.
7) Boil the fondue for about 1 minute and taste it. In case the flavor of alcohol is too strong, boil for another 3 to 4 minutes and taste again. The preparation should taste good by now.
8) On a hot plate or over an alcohol burner, set the pot so that the fondue keeps bubbling.
9) Place the fondue pot on the serving table and serve each guest about 20 pieces of dry bread. The bread pieces should be fairly thick but should be small enough to be eaten in a single mouthful. Spear the bread on the fork and dip in into the fondue pot. As long as the fondue keeps bubbling, it is good for consumption.