Fondue is a French word (fondre) which means "to melt". In culinary language it often means a hot dish made from melted cheese, into which pieces of bread are dipped. Fondue is the national dish of Switzerland. What fun it is to cook over a burner or open fire, each guest his own chef.
Rub inside of casserole with cut garlic clove. Put in wine and when it starts to warm gradually, add the cheese which has been mixed with the flour. Be sure to stir with a wire whisk as it melts. When cheese is all melted and is bubbling, slowly add Kirsch or a very dry sherry.
The fondue ritual begins with the addition, by the host, of freshly ground pepper. Each diner helps himself to bread pieces which are speared and dunk into the fondue, turning it around to coat all sides. Lift it out of the fondue, twirling the fork to keep it from dripping until you get it over your plate. When cool enough to eat, take the whole piece at one delicious bite. As each guest dunks, he must stir the whole mixture with his fork to keep it from getting thick on the bottom. No other food is ever served with a fondue. The Swiss custom is to drink hot coffee or tea with it and to have a small glass of Kirsch halfway through and then another Kirsch at the end.
If fondue gets too thick, you can thin it a bit by adding some warmed wine. After fondue is all eaten, there will be a delicious crust on the bottom of the pan.
