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Camembert Fondue

840 calories per serving

ingredients

serves 8
200 g (7 oz) ripe Camembert
575 g (1 1/4 lb) full fat Swiss cheese
450 ml (3/4 pint) milk
100 g (4 oz) butter
1/2 teaspoon white pepper
1 teaspoon paprika
4 tablespoons finely chopped onion
1 tablespoon cornflour
150 ml (1/4 pint) pint white wine
1 1/2 tablespoons cherry brandy
800 g (1 3/4 lb) white bread

method

1. Take the Camembert out of the refrigerator several hours in advance and leave it in a warm place to become runny.

2. Coarsely grate the Swiss cheese and melt it in an earthenware fondue dish over a low heat with the Camembert, milk,
butter, pepper, paprika and onion, stirring continuously.

3. The fondue should become nice and hot and should be stirred well with a wooden spoon to prevent the cheese forming a lump.

4. Dissolve the cornflour in a little white wine, then stir into the fondue with the remaining wine and the cherry brandy and simmer for a few minutes.

5. Place the fondue on the dining table over a small spirit lamp. Cut the bread into cubes. Each guest takes a cube of bread on her or his fondue fork and stirs it in the cheese until the bread is completely covered with cheese fondue.

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