1. Melt butter in top of double broiler over boiling water. 2. Remove from heat; add flour and part of wine, mixing to a smooth paste. 3. Add remaining wine; heat over water until thickened. 4. Add cheese; heat until melted. 5. Keep fondue warm. 6. At serving time, heat cooking oil. 7. Provide guests with long-handled forks. 8. Each guest cook a cube on the fork and dips it into the fondue and then into other sauces and side dishes, including horseradish sauce, tartar sauce, mustard sauce, chopped chives chutney and the like. 9. These accompaniments should be in small individual dishes clustered around each plate setting. ---------------------------------------------------------------------------
Nutrition
Ingredients
