Fondue with dried-meat crumble
- Finely chop the shallots and two cloves of garlic.
- Cut the dried meat into thin slices, then into small pieces.
- Brown the ingredients in a non-stick pan, adding a little white wine.
- Remove and discard the crust from the cheese and cut the cheese into small pieces.
- Rub the inside of the “caquelon” fondue pan with the clove of garlic.
- Pour about 1/2 dl of wine in the caquelon and place on the stove over a medium heat.
- When the wine is hot, add one quarter of the fondue mixture.
- Mix in a figure-of-eight to bring all the cheese to the centre of the caquelon.
- When the cheese starts to melt, add – little by little and alternating between the two –more of the wine and more of the cheese mixture.
- Add the cornflour.
- When the fondue is ready, sprinkle with crumble.
- Place the caquelon on a “réchaud” heater on the dining table.
Recipe: Jennifer Favre, founding member of the association Les Compagnons du Caquelon. Further information on the fondue association and its cookbook at compagnonsducaquelon.ch