Ingredients:
1 clove garlic, crushed finely or pureed
1/4 pint white wine
1/2 lemons, juice of
150 g emmenthaler cheese ( grated or thinly sliced)
150 g gruyere cheese ( grated or thinly sliced)
2 teaspoons cornflour
2 -3 tablespoons kirsch ( just enough to make the cornflour into a paste)
pepper
nutmeg ( to season)
Directions:
Rub the inside of a flameproof dish with the garlic, add the wine and lemon juice.
Place dish over a gentle heat and warm.
Add the cheese and stir mixture until the cheese has melted and is beginning to cook.
Blend the cornflour to a smooth cream with the kirsch and add to mixture with seasoning.
Continue to cook for a further 3 minutes or until mixture is of a thick consistency.
Serve immediately with warm bread and potatoes (cooked mushrooms and rolled ham work well as well).
Servings: 4
Time preparation: 10 min.
Time total: 20 min.