1 clove garlic
2 cups sauterne wine
1 lb. swiss cheese, shredded
2 tablespoons cornstarch
1/3 cup water
1 tablespoon brandy or kirsch
1/4 teaspoon salt
1/16 teaspoon pepper
1/16 teaspoon nutmeg
Rub inside of porcelain or glass chafing dish with cut clove of garlic. Add wine; heat to boiling. Add shredded cheese, small amount at a time. Stir constantly until cheese is melted. Dissolve cornstarch in water; add to mixture; stir until thickened. Add brandy, salt and pepper. Sprinkle nutmeg on top. Cut french bread into cubes, making sure each piece has crust on one side. Spear fork through soft side of bread first, then through crust. Dip into fondue.