Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        Swiss cheese -- cut small, thin pcs
   1      clove         garlic 
     1/3  cup           dry Alsatian wine
   4                    anchovy fillets -- cut in small pieces
     1/4  teaspoon      freshly ground pepper
   1      teaspoon      flour
   2      tablespoons   kirsch
   1      pinch         baking soda
                        celery stalks -- trimmed

Preparation:

Rub inside of small heatproof casserole with garlic. Place casserole over flame, or in bottom of chaffing dish. Add cheese and wine. Bring to boil, stirring constantly, until cheese is melted. Add anchovies and pepper. Dissolve flour in water. Add brandy to flour mixture. Add brandy mixture to pan and bring again to boil. Add baking soda. Mix well. Serve in casserole. Eat by helping yourself from the pan, dipping celery stalks or small pieces of French bread in the fondue. Comments: "Fondue au fromage" is popular in all eastern France, especially in the Juras and French Alps regions. It is also very popular in Switzerland and Northern Italy. It is "la fondue" in France, "cheese fondue" in Switzerland, and "bagno caldo" ("hot bath") in Piedmont. In the French-Comte region of France, there is a special kind of fondue, "la cancoillote," that has much sharper taste and a pungency which is not to everybody's taste. Cheese fondue is served as an hors-d'oeuvre. It is the preferred between-hours meal of skiers and mountaineers. Recipe Source: THE ART OF FRENCH COOKING by Fernande Garv