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 serves 4

  • 600–800 g bread (of the french "variety")
  • Cut into 2–3 cm cubes.
  • 3-4 cloves garlic
  • Peel, crush, rub caquelon with it

 

  • 0,3 l dry white wine,
  • 3 tsp corn (mais) flour,
  • 1/2 tsp nutmeg powder
  • Mix in the caquelon and bring to the boil on the cooker

 

  • 400 g Vacherin Fribourgeois
  • 400 g Le Gruyère (grated)
  • Add and melt over very low heat stirring continuously with a wooden spatula.

 

  • Pepper, 100 ml "Swiss Kirsch"
  • Add to taste.

 

  • Place the caquelon on the chafing dish as soon as the fondue has a creamy consistency and before it begins to cook.


Maintain the fondue at a steady temperature.

Spear a cube of bread onto a fork and dip into the fondue mixture.

Note:
Remember to stir the fondue well while eating (using your fork and bread) so that it won’t stick to the bottom of the pot.

 

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