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Fondue "T.V."

4 servings

Ingredients

• 1 Stk Garlic
• 50 g butter
• 2 Stk mushrooms (sliced)
• 1 Stamperl Cognac
• 0.25 L White wine (acidic, low alcohol)
• 200 g Emmental (cut into small pieces)
• 150 g Parmesan (grated)
• 1 TL Potato starch
• Salt (nach Bedarf)
• Pepper (nach Bedarf)
• Nutmeg (grated) (nach Bedarf)
• Rose paprika (sweet noble) (nach Bedarf)
• Worcestershire sauce (nach Bedarf)
• Tomato ketchup (nach Bedarf)
• 1 Stamperl Kirsch
• bread, diced (nach Bedarf)
• ham (diced) (nach Bedarf)
• Tomatoes (diced) (nach Bedarf)
• French mustard (nach Bedarf)
• Pearl onions (nach Bedarf)
• Olives (nach Bedarf)
• Cornichons (nach Bedarf)
• Paprika salad (pickled) (nach Bedarf)

Instructions

1. Rub the inside of a fondue pot with garlic.
2. Over low heat, melt 50 g butter and sauté the thinly sliced mushrooms in it.
3. Pour a shot of cognac over and flambé.
4. Then add 0.25 l dry, low-alcohol white wine, 200 g finely cut Emmental and 150 g grated Parmesan and let melt while stirring constantly.
5. Mix one teaspoon potato starch in a little white wine and fold in.
6. Season with salt, pepper, grated nutmeg, sweet paprika, Worcestershire sauce and tomato ketchup.
7. Stir until the mixture is smooth and thick.
8. Finally, stir in a small glass of kirsch to enhance the aroma.
9. Use the fondue fork to dip bread, ham and tomato cubes into the hot mixture.
10. For self-service, prepare the following accompaniments: salt, pepper, sweet paprika, French mustard, Worcestershire sauce, tomato ketchup, pearl onions, olives, small cornichons and pickled pepper salad.
11. Serve white wine or kirsch as a beverage.

Based on a cookbook by Hans Hofer (1964), adapted with AI.