Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 Garlic clove 1/4 c Kirsch (or more)
1 2/3 c Dry white wine Nutmeg to taste, freshly gra
1 lb Gruyere cheese, coarsely gra -ed
-ed 2 French bread, in 1-inch cube
2 ts Cornstarch -

Rub the inside of a heavy saucepan with the garlic, add the wine and
heat it over mod-low heat until it is hot. Add the cheese by
handfuls, stirring. Cook the mixture, stirring, until smooth, keeping
it just below simmering point. In a small bowl, stir together the
cornstarch and 1/4 cup kirsch. Mix well and add to the Gruyere
mixture with nutmeg and pepper to taste. Heat, stirring constantly,
just until it begins to bubble. Do not let it boil. Transfer to a
heated fondue pot and keep it hot over a low flame. If fondue
becomes too thick, add some additional kirsch to thin. Spear bread
cubes with long fondue forks and dip them into the cheese. a 1967
Gourmet Mag. hippy-dippy favorite

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