La Fondue Savoyarde
Ingredients
250grs of grated beaufort
500grs of grated emmental
1 1/2 btl of vin blanc de savoie
1 glass of kirsch
2 eggs
nutmeg
salt & pepper
dried bread
1 tsp garlic puree
1 pinch of ground bay leaves
How to make it
1. bring to the boil the wine with salt, pepper, nutmeg, ground bay leave and the garlic
2. then add all the cheese and simmer very gently for about one hour and stir, scrapping the bottom of the pan at all time with a wooden spoon
3. finish at the last possible minute with two bitten eggs mixing vigorously with the wooden spoon