Ingredients

• 1 clove Garlic
• 1 Lb. Imported Swiss Cheese, grated
• 3 tsp. Kirsch, Cognac or Brandy
• 1 tsp. Cornstarch
• 1 pinch Nutmeg
• 2 loaves French Bread with hard crust, cut into bite-sized pieces.
• 1 1/2 cups Dry White Wine

Method

1. Rub an enameled metal casserole with garlic. Pour in wine and set over low heat. Heat until air bubbles rise to the surface; add cheese by handfuls, constantly stirring with a wooden spoon. Keep stirring until the cheese is melted. Dissolve cornstarch in Kirsch or Brandy; add this to the cheese mixture and stir again for two to three minutes. Season with nutmeg. Place casserole on the table on a hot plate, or an alcohol burner to keep mixture faintly bubbling. Guests spear pieces of bread on forks and dip them into the cheese.