Fondues are still popular so here is a fondue recipe from the Good Housekeeping CookBook 1972 edition. First you'll need a cast iron fondue of course!
1 clove of garlic
1/4 pint dry white wine and a squeeze of lemon juice
8 oz cheese cut into thin strips (half gruyere and half emmenthal)
2 level tsps cornflour
1 liqueur glass of Kirsch
a little pepper and grated nutmeg
Rub the inside of the fondue with the garlic, place over a gentle heat and warm the wine and lemon juice in it. Add the cheese and continue to heat gently, stirring well until the cheese has melted and begun to cook. Add the cornflour and seasonings, blended to a smooth cream with the Kirsch, and continue cooking for a further 2 - 3 minutes; when the mixture is of a thick creamy consistency it is ready to serve. Take to the table and place over it's burner.
Serve with cubes of crusty bread.
Can be made with strong cheddar cheese, cider instead of white wine and brandy instead of Kirsch
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| Kitchen Craft's Red Cast Iron Fondue Set - just add friends |
For a Fondue Bourguignonne
6 - 8oz fillet or rump steak per person cut into cubes
Oil for frying
Dips such as Horseradish, Curry, Paprika, Tomato, Mustard - in fact any dip you like. Heat the oil to around 375F and spear the cubes, cook in the hot oil then dip into the dip of choice and enjoy
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