If you don't own a fondue set
you will need a small, but fairly thick saucepan and perhaps a small butane cooker ( the kind people use on camping trips ) to keep the mixture piping hot at all times. Be sure it is stable enough, as it can be dangerous if it tips over. You can also stand in the kitchen, in front of the oven, and take turns dipping your bread squares into the mixture...
Here is the recipe, anyway :
Fondue savoyarde
For 5 people.
- 250 grams of cheese per guest. Of course, you can serve less if they are not very hungry !
- 1/3 Beaufort, 1/3 Comté, 1/3 d'Emmenthal ( I don't know if you can find them in England )
- For 1 kg cheese, you need 4 décilitres of dry white wine.
- One loaf of bread for 3 people ( French baguette is best, of course )
1/ Grate all the cheese, and combine withe the white wine, directly in the saucepan. Add a little garlic, very thinly cut.
Alloq to melt VERY slowly, until it looks like a thick cream, stirring all the time.
When you feel you have attained the right consistency, add half a spoonful Maizena ( it is thin maize flour, I don't know what it is called in England ), and a little kirsch liqueur. Simmer about 3 more minutes, and place on the little stove, on your table.
You can also add pepper and/or nutmeg, but no salt, as the cheese itself is salty enough.
The mixture must never get cold,eat it right away. I suppose you know how ?
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