250g of melted cheese, cut into small cubes
60g of Roquefort-style cheese
1 tablespoon of English mustard
1/2 cup of condensed tomato soup (comes in a can)
2 tablespoons of Xerez wine
toasted French bread squares
250g of melted cheese, cut into small cubes
60g of Roquefort-style cheese
1 tablespoon of English mustard
1/2 cup of condensed tomato soup (comes in a can)
2 tablespoons of Xerez wine
toasted French bread squares
In a saucepan, mix the cheese, English mustard, and soup
Cook over low heat, stirring constantly until smooth
Add the wine and stir well
Serve at the table on a candle warmer
Use long-handled forks to dip toasted French bread into the fondue
Serves 2
