Cut the bread in 2 to 3 cm-thick (0,79 to 1,18 inches) cubes.
Dissolve the potato flour in kirsch.
Peel the garlic clove and brush it on the sides of a fondue pot until nothing is left of it.
the cheeses, and put without packing in the pot.
Cook the cheese over low heat, constantly and slowly stirring with a wooden spoon, gradually pouring half of the wine. Add then the kirsch and potato flour, and finally the remaining wine.
When the mix is completely melted, add a lot of pepper.
Put the pot on a little stove in the center of the table.
Dip in the fondue the bread cubes spiked on the tines of a fork.
Note:
Purist will prefer "Poilane" bread.
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