FONDUE NEUCHATELOISE

WALTER FREY

1/2 pound good Swiss cheese, shredded
1 1/2 tablespoons flour
1 clove garlic
1 cup dry white wine (Chablis)
Salt, pepper, nutmeg to taste
1 loaf French bread with hard crust, cut into bite-size pieces each of which must have at least one side of crust
3 tablespoons Kirschwasser or cognac.


Dredge cheese with flour.  Rub the cooking utensil well with garlic.  Pour in the wine and set over very slow fire.  When the wine is heated to the point that air bubbles rise to the surface (never boiling point), stir with a fork and add the cheese by handfuls, each handful to be completely dissolved before another one is added.

Keep stirring until the mixture starts bubbling lightly.  At this point add a little salt and pepper and a dash of nutmeg.  Finally add and thoroughly stir in the Kirschwasser (or other brandy). Remove the bubbling fondue from the fire and set immediately onto your preheated table heating element.  Serves 2.