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Fondue Savoyarde

  • For :  4 servings
  • Time :  30 minutes
  • Difficulty : 

Ingredients :

  • 400 g comté
  • 400 g beaufort
  • 600 g slightly stale country style bread
  • 1 teaspoon potato flour
  • 1 small glass kirsch
  • 1 garlic clove
  • 1 bottle Savoie white wine
  • white pepper

Recipe directions :

  • 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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