Home › Cheese Dishes › Fondue

Fondue

Fondue is a dish of Swiss origin and is really a Swiss rabbit. Savarin's famous recipe for fondue reads: Take first, as many eggs as there are guests, and then about a third as much by weight of the best Gruyeres cheese and the half of that in butter. Break and beat up the eggs well in a saucepan, then add the butter and the cheese, grated or cut in small bits; place the saucepan on the fire and stir with a wooden spoon until it is of thick and soft consistency; put in salt according to the age of the cheese and a strong dose of pepper-that being a special attribute of this ancient dish. Finally, let it be brought to the table on a very hot dish.