CHEESE FONDUE
2 cups (250g) diced Swiss gruyère cheese, dusted well with 2 rounded teaspoons cornflour
Clove garlic
3/4 cup (200ml) white wine
Put fondue pot on a tray — it will save a lot of mess and you can take it off the flame if it gets too hot without danger to the table. Rub the inside of the fondue pot with the cut clove of garlic. Add wine.
Heat until air bubbles start to rise. Over low heat, add the cheese, a handful at a time, stirring until melted before adding more. If the mixture is heated too fast it goes stringy, so take care, and remove from the heat from time to time.
Guests stir with pieces of torn-off French bread, which they then eat.
I have omitted the traditional teaspoonful of Kirsch because good Kirsch is so expensive, and bad so horrible.
CHOCOLATE FONDUE
250g (8oz) dark chocolate, grated
4 tablespoons honey
1/2 cup thick cream
Melt honey in a thick fondue pot, then add the chocolate. Stir, and add cream.
Stir over a gentle heat until smooth and melted, dip cubes of pound cake, or sponge fingers, etc, in this.
Carefree Cooking, Elizabeth Godfrey, 1978
