Recipe - Fondue A La Old Swiss House Lucerne

300 g Emmenthaler cheese, grated
300 g Gruyere cheese, grated
1 Dry white wine, glass
1 tablespoon Corn flour
Pepper
Salt
Nutmeg
1 Glass kirsch

Wipe mixing pan with garlic. Take two types of Swiss cheese graded (sic)
Emmenthaler & Gruyere 150 grams per person and one glass dry white wine.
Add pepper, salt, and nutmeg. Over a low fire stir with a wooden spoon
until the cheese is melted. Then add one tablespoon of corn flour to
cheese while increasing the flame. Stir until it is at cream sauce
consistency. Before serving (over a small fire) add one small glass of
Kirsch, distilled cherry water, to your cheese sauce. Viel Gluck, W.
Buholzer Holenstein Old Swiss House Luzern NOTES
: To Busy from W. Buholzer Holenstein, Old Swiss House, Luzern NOTES
: From Lou: This is a recipe that was given to my husband many years ago
when he was a young man visiting friends in Switzerland. It is delicious
(and authentic)
Recipe by: W. Boholzer Holenstein, Old Swiss House Luzern Posted to
MCRecipe Digest V1 #623 by Lou Parris lbparris@earthlink.net on May 29,
1997