MMMMM-------------------FOR THE FRIED SHALLOTS------------------------ 1 1/2 c Thinly sliced shallots; -(about 8 large) 4 tb Vegetables oil Accompaniments Assorted cooked vegetables -such as; carrots, pearl ; broccoli, onions, and ; potatoes Bread sticks 1 Cubes day-old French; -Italian, or ; sourdough bread *available at Hispanic markets and some specialty foods shops To make the fondue: In a bowl toss together cheeses and cornstarch. Rub inside of a heavy 3- to 4-quart saucepan with garlic halves, leaving garlic in pan, and add wine and lemon juice. Bring liquid just to a boil and stir in cheese mixture by handfuls. Bring mixture to a bare simmer over moderate heat, stirring, and stir in kirsch, nutmeg, chilies, and pepper to taste. Transfer fondue to a fondue pot and set over a low flame. Stir in fried shallots, scallions, and/or bacon if using and serve fondue with accompaniments for dipping. (Stir fondue often to keep combined.) To make the fried shallots: In a heavy 10- to 12-inch skillet cook shallots in oil moderately high heat, stirring, until golden brown. Transfer shallots with a slotted spoon to paper towels to drain and season with salt. Makes about 2/3 cup. Serves 4. Gourmet January 1995
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|Serving Size: 1 Serving (564g)|
|Recipe Makes: 1|
|Calories from Fat: 1220 (65%)|
|Amt Per Serving||% DV|
|Total Fat 135.5g||181 %|
|Saturated Fat 82.7g||413 %|
|Monounsaturated Fat 39g|
|Polyunsanturated Fat 6.1g|
|Cholesterol 455.1mg||140 %|
|Sodium 1193.8mg||41 %|
|Potassium 464.2mg||12 %|
|Total Carbohydrate 24.5g||7 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 24.2g|
|Protein 128.4g||183 %|
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Calories per serving: 1889
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