From: sharon@comlab.oxford.ac.uk (Sharon Curtis) (COLLECTION) Date: Wed, 6 Oct 1993 11:49:41 GMT Rub the inside of the the fondue pot with the cut clove of garlic, then add milk and heat until bubbling. Toss cheese in flour, then add to the pot and stir all the time over a low heat until it is melted and the mixture is thick and smooth. Stir in mustard, Worcestershire sauce and horseradish relish. Serve with cubes of ham and cubes of toasted granary bread. (Serves 4-6) REC.FOOD.RECIPES ARCHIVES /EGGS From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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