Title: Smoky german fondue
 Categories: Fondue, German
      Yield: 1 Servings
 
    1/2 sm Onion
      8    Fluid ounces  light ale
     12 oz German smoked cheese --
           Grated
      4 oz Emmental cheese -- grated
      3 ts Cornflour
      3 tb Milk
      1 ts German mustard
           Rye bread and cooked
           Frankfurters -- to serve
 
  Rub inside of fondue pot with cut side of onion. Pour in ale, heat
  gently until bubbling. Reduce heat and gradually stir in cheeses.
  Heat slowly until cheese melts, stirring frequently. In a small bowl,
  blend cornflour with milk, stir into cheese with mustard until
  mixture is thick and creamy, stirring frequently. Serve with cubes of
  rye bread and pieces of cooked frankfurters.