|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|
|White pepper||To Taste|
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