e and breakfast with you some
day and see what sort of thing this dish is."

Savarin invited them for ten o'clock next day, started them off with
the table laid on a "snow white cloth, and in each one's place two
dozen oysters with a bright golden lemon. At each end of the table
stood a bottle of sauterne, carefully wiped, excepting the cork, which
showed distinctly that it had been in the cellar for a long while....
After the oysters, which were quite fresh, came some broiled kidneys,
a _terrine_ of _foie gras_, a pie with truffles, and finally the
Fondue. The different ingredients had all been assembled in a stewpan,
which was placed on the table over a chafing dish, heated with spirits
of wine.

"Then," Savarin is quoted, "I commenced operations on the field of
battle, and my cousins did not lose a single one of my movements.
They were loud in the praise of this preparation, and asked me to let
them have the receipt, which I promised them...."

This Fondue breakfast party that gave the nineteenth century such a
good start was polished off with "fruits in season and sweets, a cup
of genuine mocha, ... and finally two sorts of liqueurs, one a spirit
for cleansing, and the other an oil for softening."

This primitive Swiss Cheese Fondue is now prepared more elaborately in
what is called:

Neufchatel Style

2-1/2 cups grated imported Swiss
1-1/2 tablespoons flour
1 clove of garlic
1 cup dry white wine
Crusty French "flute" or hard rolls cut into big mouthfuls, handy
for dunking
1 jigger kirsch
Salt
Pepper
Nutmeg

The cheese should be shredded or grated coarsely and mixed well
with the flour. Use a chafing dish for cooking and a small heated
casserole for serving. Hub the bottom and sides of the blazer
well with garlic, pour in the wine and heat to bubbling, just
under boiling. Add cheese slowly, half a cup at a time, and stir
steadily in one direction only, as in making Welsh Rabbit. Use a
silver fork. Season with very little salt, always depending on
how salty the cheese is, but use plenty of black pepper, freshly
ground, and a touch of nutmeg. Then pour in the kirsch, stir
steadily and invite guests to dunk their forked bread in the dish
or in a smaller preheated casserole over a low electric or
alcohol burner on the dining table. The trick is to keep the
bubbling melted cheese in rhythmic motion with the fork, both up
and down