November 10th, 1963

  Date: 11-10-63

I really did enjoy the conference. It represented a wonderful opportunity to get reacquainted with many of the friends I have made with the missionaries here. Although they are only a small number of the 180 missionaries. In the Last 8 days it has rained 5. therefore you can imagine just what the work has been like (a bit wet!) But the message of the Lord to the people in this day has a lot of fire. We met some really nice people here. They were from Zurich initially but had moved and lived at Via Criconvallazione 24. They invited us up for the famous Swiss dish of "FONDUE" I had heard so much about it but never had the opportunity to try it. It was really great!! I thought I would leave the recipe below so when I get home I can also make this wonderful dish.

FONDUE REZEPT

Sutaten (fur eine Person Berechnet)

150g Emmenthaler oder Greyerzenkase oder gemischt 

1small cup= 1dl Neuenburger-oder Waadtlander Weisswein

1/2 teaspoon= 1/4 gestrichener Kaffeeloffel Maizena oder Kartoffelmehl

1/4 Glaschen Kirsch Knoblauch, Muskat, Pfeffer


VORBEREITUNG

Kase reiben oder fein scneiden Fonduetopfchen mit knobluach ausrelben

Malzena oder Kartoffelmehl mit wenig wasser anruhren


ZUBEREITUNG

Welssweln in vorbereiteten Fondue-topfchen erwarmen. Kase hach un nach bei massiger hitze unter stetem Rugrer in acterform mit Hotzkelle oder Gabel einstreuen und zu eiher glattedn creme aufkochen. Malzene oder Kartoffelmehl zun Binden benfuger Wurzen and in letzten Augenblick den kirsch einruhren.

ANEMERKUNG
Dad fertige Fondue Auf einer regulierbaren spiritus-fiamme serier en so dass es stets lacht kockt. Grosswurflig geschnittenes Brot mit viel. Rinde dazu servienen Mit dem Brot an oder Gabel das Fondue Beim Eintunker Ruhrem.




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