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1 clove garlic |
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Rub inside of flameproof dish, discard |
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150ml dry white wine |
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Pour in, heat gently until bubbling |
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1 teaspoon lemon juice |
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175g Gruyere cheese |
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grate |
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Stir in, heat slowly, stirring, until the cheese melts and begins to cook |
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175g Emmental cheese |
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1 teaspoon cornflour |
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blend |
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Cook 2-3 minutes, stirring, until thick and creamy |
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2 tablespoons Kirsch |
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pepper |
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Add to taste |
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ground nutmeg |
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