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