Fondue recipes: Difference between revisions
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| Fondue || blend of Gruyere or Emmental with raclette or Appenzell || white wine || ''The Penguin Companion to Food'' - Alan Davidson | | Fondue || blend of Gruyere or Emmental with raclette or Appenzell || white wine || ''The Penguin Companion to Food'' - Alan Davidson | ||
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| | | Fondue Savoyard || 44% Beaufort or Comte<br>44% Emmental<br>11% Vacherin || dry wihite wine || ''Floyd on France'' - Keith Floyd || | ||
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| || || || | | Swiss Fondue || 50% Gruyere<br>50% Emmental || 65% dry white wine || ''The Good Housekeeping Step-by-step Cookbook'' | ||
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| || || || | | Fondue Savoyarde || Beaufort and mature Beaufort || dry white wine || Larousse Gastronomique | ||
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| || || || | | Fondue du Valais || Gruyere or combination Beaufort, Emmental and Comte || dry white wine, e.g. Fendant || Larousse Gastronomique | ||
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