June 20, 2019 — Lunch
I’ve soften this fondue by using chicken stock as well as wine – I’ve also added Port Salut to meld the Emmental and Gruyère.
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4 slices of bread
Light olive oil
Pinch dried fine herbs (optional)
100g Gruyère grated
Half a garlic clove grated
100g Emmental grated
100g Port Salut
2 tsp cornflour
150ml dry white wine
125ml chicken stock
1 tsp lemon juice
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