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FONDUE

1 clove garlic
1/2 cup white wine
< pound Gruyere cheese, grated
2 teaspoons potato flour
2 tablespoons kirsch or dry sherry
12 slices toast

Rub an earthenware casserole or chafing dish with the garlic, then
discard it. Pour the white wine into it and cook over medium heat
for 2 minutes. Add the grated cheese and bring to the boiling point,
stirring occasionally. In a cup, mix the potato flour and kirsch
or sherry to a smooth paste and add to the cheese mixture, stirring
constantly for 3 minutes, or until the mixture is thick. Cut the
toast into 1-inch strips. Bring the casserole to the table and
place the toast strips around it. Each guest spears a strip of
toast with a fork and dips it into the fondue.

serves 6

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