Ingredients Jump to Instructions ↓

  1. 1 1/2 lbs 681g / 24oz Swiss cheese - cut small, thin pcs

  2. 1 Garlic clove

  3. 1/3 cup 78ml Dry Alsatian wine

  4. 4 Anchovy fillets - cut in small pieces

  5. 1/4 teaspoon 1 1/3ml Freshly ground pepper

  6. 1 teaspoon 5ml Flour

  7. 2 tablespoons 30ml Kirsch

  8. 1 Baking soda

  9. Celery stalks - trimmed

Instructions Jump to Ingredients ↑

  1. Rub inside of small heatproof casserole with garlic. Place casserole over flame, or in bottom of chaffing dish. Add cheese and wine. Bring to boil, stirring constantly, until cheese is melted. Add anchovies and pepper. Dissolve flour in water. Add brandy to flour mixture. Add brandy mixture to pan and bring again to boil. Add baking soda. Mix well. Serve in casserole. Eat by helping yourself from the pan, dipping celery stalks or small pieces of French bread in the fondue.


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