European Stars And Stripes (Newspaper) - February 13, 1986, Darmstadt, Hesse                                U8uests 5tlr the of Ndue each time Cut the bread at the last minute so it is freehand soft. If the Fondue separates bring it Back to the stove and thicken it with some cornstarch mixed with wine. Stir Well. If the Fondue gets too thick thin it with somehow wine. Leuenberg Fondue 1 Pound gruyere cheese i Pound Emme Taler cheese 1 cup dry Mosel wine 1 heaping Tablespoon cornstarch 1 Teaspoon Lemon juice 1 ounce Kirsch 1 Clove garlic Nutmeg Sal White Pepper crush the garlic and rub the inside of the Fondue pot with it. Discard the garlic. Crate the cheese. Mix the wine with the cornstarch. Put them into  pot and heat it on the stove Over medium heat. When the wine is warm add the. Grated cheese and the Lemon juice. Heat stirring constantly in a figure eight to get a uniform mixture. When everything is hot turn Down the heat. Of Json with Salt Pepper Nutmeg and Kirsch. Serve on the Sechaud. Waad land Fondue 1v4 Pound gruyere cheese other ingredients As for Leuenberg Fondue 2 Tablespoons butter crush the garlic in a garlic press. Melt the butter in the Fondue pot and Fry the crushed garlic in it. Add the other ingredients and prepare As above. Geneva Fondue 1w pounds Emme Taler cheese i cup dry Mosel wine i cup heavy Cream 4 egg Yolks 1 Teaspoon Lemon juice 1 heaping Tablespoon cornstarch Salt Pepper Nutmeg crate the cheese. Mix All the ingredients Well in the Fondue pot and heat on a Low flame. When the Fondue is melted hot and creamy season it with Salt Pepper and Nutmeg. Don t let it Boll or it May  Moite Moite half and half y4 Pound gruyere cheese y4 Pound Vacherie a Fondue cheese a cup dry Mosel wine 1 Teaspoon Lemon juice 1 Tablespoon cornstarch 1 ounce Kirsch 1 Clove garlic prepare As for Neuenburg Fondue except save the Vacherie cheese. Crate the Vacherie cheese and put it along with the Kirsch into the Fondue just before you Are ready to serve. Melt the Vacherie season and serve. Freiburg Fondue 1vi pounds Vacherie a Fondue cheese 3 Tablespoons boiling water 2 Tablespoons butter Salt Pepper t Clove garlic this Fondue is without wine. Rub the inside of the Fondue pot with crushed garlic. Cut the Vacherie into tiny pieces and put them along with the hot water into the Fondue pot. Heat Over a Low flame stirring to mix the cheese with the water. When it is smooth creamy and warm season with Salt and Pepper. Don t let it boil or it May separate. Make the flame on the Sechaud As Small As possible so it does t boil at the table. Tessin Fon duta /4 Pound Brinz cheese v4 Pound Emme Taler cheese 1 cup milk 3 eggs 2 Tablespoons butter Mil Pepper crate the cheese. Mix All the ingredient in the Fondue pot and heat Over a Low heat. When it is hot and creamy it is ready to serve. This cheese sauce is often served with polenta Corn porridge. It can also be served Over pasta. Glare Fondue vib cup milk is cup dry Mosel wine 2 Tablespoons flour 2 Tablespoons butter i Pound gruyere cheese 4 Tablespoons or More Scha Zieger cheese Salt Pepper melt the butter in the Fondue pot. Mix in the flour and Fry for a few minutes. Add the milk slowly mixing All the time to make a Bechamel sauce. Crate the cheese. Mix the cheese and wine into the Bechamel. Bring to a boil stirring. Reduce the heat season with Salt and Pepper and serve. Fondue with meatballs All the ingredients for Leuenberg Fondue plus it Pound ground beef 1 medium onion 2 slices stale bread 1 egg 5 Tablespoons Oil Salt Pepper prepare the cheese Fondue As in the Leuenberg recipe. Here you Dunk meatballs into the cheese. To make the meatballs Start by chopping the onion very Fine and frying it until it is Glassy. Soak the bread in warm water for 10 minutes then squeeze it out. Mix the chopped meat Fried onion bread and egg. Season with Salt and Pepper. Form the meat into tiny meatballs and Fry them in a frying pan. Serve the cheese Fondue give everybody some meatballs and some bread. Tomato Fondue 1 i pounds fresh Ripe red tomatoes 2 cloves garlic 1v4 pounds Emme Taler cheese 2 Tablespoons Tomato paste 1 Tablespoon cornstarch 1 Tablespoon Cream Salt Pepper oregano Blanche the tomatoes in boiling water for fifteen seconds. Remove the skin and seeds and chop them very Fine. Crush the garlic in a garlic press. Put the tomatoes and gallic into the Fondue pot with a cup of water. Bring to a boil and then simmer covered for 15 minutes. Crate the cheese. Mix the cheese and Tomato paste into the tomatoes. Stir constantly to melt the cheese properly. Season with Salt Pepper and oregano. To thicken mix the cornstarch with water and add. Mushroom Fondue i Pound fresh mushrooms i Pound Emme Taler cheese i Pound gruyere cheese 1 Tablespoon cornstarch 1 cup dry Mosel wine 1 Clove garlic. 1 Teaspoon Lemon juice. 1 ounces Kirsch Salt Pepper 2 Tablespoons butter Cut the mushrooms into very Fine slices. Melt the butter in a frying pan and then Cook the mushrooms until they Are soft. Set them aside. Prepare a cheese Fondue using the above ingredients according to the instructions for Leuenberg Fondue. A few minutes before you Are ready to serve mix the mushrooms into the cheese Fondue. Fondue Bourg Vignonne 2 pounds sirloin Steak Salt Pepper Oil for deep fat frying in this recipe the meat is deep fat Fried at the table Cut the sirloin into one Inch chunks. Salt and Pepper them. Heat the Oil in the Fondue put on the stove and then Transfer it to the Sechaud. Each guest puts the meat on his form and Fries it in the hot Oil. Serve with a variety of Steak sauces pickles olives potato chips bread and a salad. Chocolate Fondue i Pound bittersweet chocolate i Pound milk chocolate i Pound milk chocolate with almonds i cup heavy Cream 1 ounce Orange liqueur break the chocolate into Small pieces. Mix All the ingredients in the Fondue pot and melt Over a Low heat. For this Fondue dip with pieces of fruit or cookies. Ii Urot Modon ldbnary1&1m6 Stripe Magazine 5