Simple Way to Fondue Bourguignonne Carne

Cheese Fondue

La fondue bourguignonne est mise au point en 1948 par georges esenwein, propriétaire du café bock.

Recipe Summary Cheese Fondue

I've been making this fondue since the early 70's. Always so good!

Ingredients | Fondue Bourguignonne Carne

1 cup dry white wine

½ pound shredded Swiss cheese

½ pound shredded Gruyere cheese

2 tablespoons all-purpose flour

¼ teaspoon salt

¼ teaspoon ground nutmeg

1 (1 pound) loaf French bread, cut into 1 inch cubes

Directions

Simmer wine in fondue pot. Add Swiss cheese, Gruyere cheese, 1/4 pound at a time. Stir after each addition of cheese until melted. Stir in flour. When all the cheese has melted, stir in salt and nutmeg. Serve with cut-up French bread.

Info | Fondue Bourguignonne Carne

Servings: 5 Yield: 5 servings

TAG : Cheese Fondue

Appetizers and Snacks, Dips and Spreads Recipes, Cheese Dips and Spreads Recipes,

Images of Fondue Bourguignonne Carne

Fondue Bourguignonne Carne / La fondue bourguignonne classica è con il filetto di bovino ma oggi si è diffusa la versione mista con manzo, maiale, tacchino e cervo.