1 clove garlic
1 Tablespoon corn starch
1 1/2 cups white wine
1 pound gruyere, sliced thin and cut in to postage stamp sized pieces
1 clove garlic
1 Tablespoon corn starch
1 1/2 cups white wine
1 pound gruyere, sliced thin and cut in to postage stamp sized pieces
Rub the garlic over the inside of a stainless steel pot, perfuming it.
In a mixing bowl, combine the cornstarch and 1/2 cup of the wine.
Add the remaining wine to the pot and set over medium high heat. Bring to a simmer before adding the cornstarch slurry. Allow this mixture to come to a simmer before adding the cheese, a little at a time, while whisking.
Once the cheese has become melty and uniform, transfer to a vessel and serve.
I'm not telling you how to do the flaming part because it is dangerous and you shouldn't do it!
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