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Fondue Bengali

Fondue.Chef's picture
Ingredients
  Garlic 1 Clove (5 gm)
  Dry white wine 3⁄4 Pint (1 1/2 Cups)
  Lemon juice 1 Teaspoon
  Grated gruyere cheese 1 Pound (4 Cups)
  Grated emmenthal cheese 1⁄2 Pound (2 Cups)
  Corn flour 2 Teaspoon (Also Called Cornstarch)
  Curry powder 2 Tablespoon
  Kirsch 3 Tablespoon
  White pepper To Taste
Directions

Rub round the inside of the fondue pot with a cut clove of garlic.
Put in the wine and lemon juice and heat over a low flame.
Add the cheese gradually, stirring all the time and using a figure of eight motion.
Mix the corn flour and curry powder together

Recipe Summary

Cuisine: 
French
Method: 
Rubbing
Ingredient: 
Corn

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