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Fondue Savoyarde
Posted on January 23rd by Librarian
Fondue Savoyarde Here's a recipe from the Savoy region of France. (serves 6) 12 oz. Emmental cheese, shredded 12 oz. Beaufort (or other Gruyere) cheese, shredded 12 oz. Tomme cheese (if you can't find this, substitute with Beaufort), shredded 6 glasses dry white wine (from the Savoy if possible) 1/2 glass kirsch liqueur 1 clove garlic, peeled and crushed white pepper 1 or 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 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 medium-high 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 ...
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