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The
atmospher of a Swiss chalet is recreated at a restaurant aptly named Le
Chalet. Waiters dressed in national costumes bring on foods
reflecting the variety of cultures and tastes in Switzerland.*
FONDUE
The
Swiss National Cheese Dish**
1 clove
garlic
1 & 1/2 cups Neuchâtel or other dry white wine
4 cups (1 pound) grated Gruyère or Swiss cheese (not processed)
2 teaspoons potato flour or cornstarch
3 tablespoons kirsch (cherry liqueur)
Freshly ground black pepper
Cubed French bread
Fondue
is customarily prepared in a special earthenware dish. A
chaffing
dish over an alcohol burner or a double boiler may be used.
Rub
the bottom and sides of the utensil to be used with the garlic clove.
Add the wine and heat to just below the boiling point over
direct
heat. Add the cheese, stirring constantly with a wooden spoon
until melted, creamy, and barely simmering. Mix the potato
flour
or cornstarch with the kirsch and add to the cheese, stirring steadily
until mixture bubbles. Season with pepper.
Place over very low flame of an alcohol burner, boiling water, or a hot
plate to keep hot, but do not let it simmer.
Provide
long forms. Each person spears a cube of bread and dips it in
the
fondue. If the mixture becomes too thick, thin it with a
little
wine.
6 Servings.
*Pavilion/Restaurant Description
- New York World's Fair 1964/1965
Official Souvenir Book (c.1964 Time Inc.)
**Recipe - New York World's Fair 1964/1965
Official Souvenir Book (c.1964 Time Inc.)
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