On Wed, 7 Dec 2005 17:44:37 +0100, "Pandora" >
wrote:

>
>"Nathalie Chiva" > ha scritto nel
>messaggio ...
>> Actually, I'm thinking the need for all that flour arises from putting
>> too much wine in (because then the fondue becomes much too runny). So
>> if you put less wine, problem solved, flour avoided...
>>
>> Nathalie
>
>Does the swiss recipe require flour? I thought It didn't require.
>Pandora

No it doesn't. But I was wondering why on earth the US recipe used it
- and I realized it's because it's flawed, too much wine, hence the
"need" for flour.

Nathalie in Switzerland