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Fondue "franche-conte"
1 serving
Cook garlic in wine and cool. Into a dish, break the eggs and stir with the cheese, warmed butter, pepper and boiled wine. Salt to taste. Heat everything over a low heat and bring to the consistency of porridge. Serve to the table in a clay (ceramic) bowl. Together with the "Franche-conte" fund, serve white bread fried in oil.
Cook garlic in wine and cool. Into a dish, break the eggs and stir with the cheese, warmed butter, pepper and boiled wine. Salt to taste. Heat everything over a low heat and bring to the consistency of porridge. Serve to the table in a clay (ceramic) bowl. Together with the "Franche-conte" fund, serve white bread fried in oil.
butter - 50 g, garlic - 1 wedge, salt to taste, pepper to taste, eggs - 5 pcs., dry white wine - 100 g, grated cheese - 250 g
