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Swiss Fondue #1

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: SWISS FONDUE #1
 Categories: Cheese/eggs, Appetizers, Swedish
      Yield: 4 Servings
 
    1/2    Garlic Clove
  1 2/3 c  Dry White Wine
      1 lb Gruyere Cheese, Grated
      2 ts Cornstarch
    1/4 c  Kirsch (Or More)
           Nutmeg To Taste, Grated
      2    French Bread, In 1" Cubes
 
  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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