Rub the inside of an earthenware casserole or metal
pan with a clove of garlic. Pour wine in the pan
and heat. Add cheese and bring mixture to a quick
boil. Stir constantly so that cheese will be melted
and well blended with wine. Season with nutmeg, salt
and pepper. and Kirsch.
Bring casserole to
table and place on a burning Sterno can. It needs very
little heat. Diners dip pieces of bread with their forks
into the fondue. Delicious.
Contributor: Shari Dewey
more appetizers and hors d'oeuvres