Fondue Neuchateloise Neuchatel Fondue

Rub the fondue pot with the halved garlic clove. Then add the finely grated cheese with the cornflour and wine, whisk and bring to the boil on the stove, stirring constantly. Season with pepper, cherry brandy, juice of one lemon and maybe a little nutmeg. Do not forget to regulate the flame to mild heat. Meanwhile, the fondue mixture should simmer quietly throughout the meal, stirring repeatedly.

Related Recipes:

Swiss Cheese FondueFor the Swiss cheese fondue, remove the rind from the cheese and grate coarsely. Mix the white wine with the... Munich Fondue1. gently fry the bacon cubes in the caquelon until crispy, reduce the temperature, sauté the garlic, remove... Fruit FondueFor the fondue: Cut the fresh fruit and then put the pieces of fruit on wooden skewers. Stir the chocolate... OssobucoFor ossobuco, finely dice celery, onion, carrots and garlic. In a heavy, large roasting pan with a lid, heat... Fondue Chinoise: Cabbage Rolls with Shrimp Farce*8-10 servings as part of the fondue party Blanch the savoy cabbage leaves in salted water for 2 min, rinse... Mongolian Meat StewMarinade the thinly sliced meat for 1 hour with soy sauce, sherry and sugar. Cut the bamboo shoots, ginger... Risotto with Chianti and ArugulaFor the risotto with Chianti and arugula, heat half the butter in a saucepan. Finely chop the onion and sauté... Carrot Soup – ExoticClean, rinse and cut the carrots into pieces 2 to 3 cm long. Select the spinach, rinse thoroughly and drain... Indonesian Rice Table 3/4*Curry soup : Original to this recipe instead of celery take SerS, an Indian plant that you can get canned in... Veal Stew with PolentaCut the veal into forty gram pieces, season with salt, season with pepper and fry well together with the veal...