Recipe - Fondue Savoyarde

12 ounce Emmental cheese; shredded
12 ounce Beaufort (or other gruyere)
cheese; shredded
12 ounce Tomme cheese (if you can't
find this; substitute with
beaufort); shredded
6 Glasses dry white wine (from
the savoy if possible)
One half ga Kirsch liqueur
1 Clove garlic; peeled and
crushed
White pepper
1 (up to)
2 Loaves french bread;
wholewheat or white (amount
of bread depends on how
hungry you are; figure a
large handful per person.
better too much than not
enough)
1 Egg

From: "Dan Nesmith" nesmith@cs.unisb.de

Date: Mon, 27 Sep 93 21:23:28 +0100
Here's a recipe from the Savoy region of France.

On the day before or the morning of the meal, cube the bread, and leave it
out to let it dry a little.

Rub the bottom and sides of an earthenware pot or cast iron saucepan with
the garlic. Pour wine into pot and place on stove over mediumhigh heat.
Bring wine to boil, add cheese and stir slowly with a wooden spoon. Before
cheese is fully melted, take pot off the stove and place on a lighted
fondue burner.

Season with pepper and add kirsch while stirring. Once cheese has entirely
melted. Serve with bread and fondue forks, stirring occasionally. If
cheese bubbles rapidly, turn down heat.

When cheese is almost gone (maybe Three fourths cup left), break a raw egg into the
pot and stir rapidly with the cheese. After a minute, dump remaining bread
into pot and stir together with cheese and egg. Then turn off the burner
and enjoy what's left.

Options: Wear a beret and listen to a Jacques Brel album. Assess penalties
for losing bread in the fondue.

REC.FOOD.RECIPES ARCHIVES

/EGGS

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