(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.