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Fondue Savoyarde (serves 6)

12 oz Emmental cheese, shredded
12 oz Beaufort (or other Gruyere) cheese, shredded
12 oz Tomme cheese (if you can't find this, substitute with Beaufort), shredded
6 glasses dry white wine (from the Savoy if possible)
1/2 glass kirsch liqueur
1 clove garlic, peeled and crushed
white pepper
1 or 2 loaves French bread, wholewheat or white
1 egg

On the day before or the morning of the meal, cube the bread, and
leave it out to let it dry a little.

Rub the bottom and sides of an earthenware pot or cast iron saucepan
with the garlic. Pour wine into pot and place on stove over
medium-high heat. Bring wine to boil, add cheese and stir slowly
with a wooden spoon. Before cheese is fully melted, take pot off
the stove and place on a lighted fondue burner.

Season with pepper and add kirsch while stirring. Once cheese has
entirely melted. Serve with bread and fondue forks, stirring
occasionally. If cheese bubbles rapidly, turn down heat.

When cheese is almost gone (maybe 3/4 cup left), break a raw egg
into the pot and stir rapidly with the cheese. After a minute,
dump remaining bread into pot and stir together with cheese and
egg. Then turn off the burner and enjoy what's left.

Options: Wear a beret and listen to a Jacques Brel album. Assess
penalties for losing bread in the fondue.

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