This recipe is credited to Hilda Taller of the Marion Rappeport Chapter.
|2||lbs. Swiss cheese (grated)|
|1||Garlic clove, cut|
|4||cups dry white wine|
|dash||Freshly gound black pepper|
|French bread, cut in pieces|
Combine Swiss cheese and flour and mix until cheese is coated with flour. Rub inside of chafing dish pan with garlic. Pour in wine and cook over low heat until bubbles of wine rise to the surface.
Stir in cheese, a few spoonfuls at a time, and continue stirring until cheese is thoroughly melted and the mixture starts bubbling.
Add brandy, a dash of nutmeg, salt and pepper.
To serve, dip pieces of french bread into the Fondue.