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FONDUE

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 Cheese - need wide mouth earthenware pot + wooden spoon

METHOD

 Rub pot with garlic
Heat wine to boiling (don't boil)
stir in grated or cubed cheese  until creamy
Add cornflower dissolved in liquor
Season with nutmeg

NOTE
If too thick add wine

Skewered crusty bread cubes are dipped in the hot fondue.

Serve
 Serve with salad &  weak black tea.
No liquor or beverages

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 INGREDIENTS

1   clove garlic
1.1/4 cup  dry white wine or cider or beer
450g    half cheddar half sweet milk cheese
3 tsp.   kirsch or brandy
2 tsp.   cornflower oil
Whole nutmeg for grating

Crusty cubes of bread for dipping

 

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