- Cooking at the table
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01. October 2012
Rub fondue caquelon with crushed garlic clove. Add white wine, bring to the boil and add the grated cheese whilst stirring continuously. Heating evenly, stir to give a smooth mass.
Then bind together with the stirred cornflour and season with pepper, nutmeg and paprika.
Shortly before serving, add aroma with a little (2-3 drops) silver fir essence. Now place the caquelon on the rechaud and serve the bitesize cubes of bread with it separately in the bread basket.