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Ingredients

• 4 tsp cornstarch
• 1 Tbsp. fresh lemon juice
• 1 1/4 c. dry (brut) Champagne
• 1 lrg shallot minced
• 2 c. coarsely-grated Gruyere cheese (abt 7 ounce)
• 1 1/3 c. coarsely-grated Emmenthal cheese (abt 5 ounce)
• 1/2 c. diced rindless Brie or possibly Camembert cheese (abt 3 ounce)
• 1 pch grnd nutmeg - (generous)
• 1 pch freshly-grnd white pepper
• 1 x French-bread baguette crust left on,
•     and bread cut into 1" cubes

Description

Stir Cornstarch And Lemon Juice In Small Bowl Till Cornstarch Dissolves; Set Aside. Combine Champagne And Shallot In Fondue Pot Or Possibly Heavy Medium Saucepan; Simmer Over…

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