Cheese Fondue - (Fondue Au Fromage)

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Swiss cheese - cut small, thin pcs
1		Garlic clove
1/3 cup	78ml	Dry Alsatian wine
4		Anchovy fillets - cut in small pieces
1/4 teaspoon	1.3ml	Freshly ground pepper
1 teaspoon	5ml	Flour
2 tablespoons	30ml	Kirsch
1		Baking soda
		Celery stalks - trimmed

Recipe Instructions

Rub inside of small heatproof casserole with garlic. Place casserole over flame, or in bottom of chaffing dish. Add cheese and wine. Bring to boil, stirring constantly, until cheese is melted. Add anchovies and pepper. Dissolve flour in water. Add brandy to flour mixture. Add brandy mixture to pan and bring again to boil. Add baking soda. Mix well. Serve in casserole. Eat by helping yourself from the pan, dipping celery stalks or small pieces of French bread in the fondue.

Source:
THE ART OF FRENCH COOKING by Fernande Garvin

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