Nathalie Chiva wrote:
> On Wed, 7 Dec 2005 03:53:30 -0600, "jmcquown" >
> wrote:
>
>> Fondue. Probably
>>
>> Swiss Cheese Fondue
>>
>> 1 clove garlic, crushed
>> 1-1/2 c. dry white wine
>> 1 Tbs. brandy, kirsch or lemon juice
>> 1 lb. (4 cups) shredded swiss cheese
>> 3 Tbs. flour
>> dash pepper
>> dash ground nutmeg
>> cubes of french bread
>
> I know I already said it.... Skip the flour! The resulting fondue will
> lose most of its taste if you put 3 tbsp flour in it. And that's too
> much wine. Start with half of it, then pour more in as and if needed.
> Oh, and no nutmeg - at least if you really want a Swiss style fondue.
>
> Nathalie in Switzerland

Obviously this is a U.S. recipe. Thank you for your advice... I'll take it!

Jill