1. Rub the inside of an earthenware casserole with a clove of garlic.
2. Place the pot in the bottom pan of the chafing dish.
3. Add just enough water to the pan to protect the bottom.
4. Heat 1/2 bottle dry white wine in the casserole.
5. Add 1 pound Switzerland Swiss cheese, grated or cubed.
6. Heat the mixture.
7. Stir constantly until the cheese is melted and well blended with the white wine.
8. Make sure you keep the bottom of the chafing dish pan covered with water.
9. Make a paste with 3 tablespoons flour mixed with cold water.
10. Stir the paste into the cheese.
11. Season with a pinch of nutmeg and salt and pepper to taste.
12. Add 4 tablespoons kirsch.
13. If the fondue thickens too much, stir in a little more kirsch.
14. Eat directly from the earthenware casserole.

List of ingredients required:

• 1/2 bottle dry white wine.
• 1 pound Switzerland Swiss cheese, grated or cubed.
• Water.
• 3 tablespoons flour.
• Pinch of nutmeg.
• Salt.
• Pepper.
• Kirsch.

1. Cut a third of the tops from 6 artichokes.
2. Trim the base.
3. Put them in boiling salted water.
4. Cook for15 to 30 minutes.
5. Cool them in cold water.
6. Drain the artichokes.
7. Remove the prickly chokes.
8. Add the stuffing.
9. Place 1 sliced carrot and onion in a casserole.
10. Add 2 sprigs of white wine and meat stock or water.
11. Add tablespoons tomato purée a little lemon juice.
12. Add the artichokes.
13. Bring the liquid to a boil over direct heat.
14. Cover the casserole.
15. Braise the artichokes in a moderate oven (350ºF) for about 1 hour.
16. Remove them to a serving dish.
17. Discard the pork and string.
18. Strain the liquid from the casserole.
19. Skim the fat.
20. Cook the sauce until it is reduced by half.
21. Spoon some of the sauce into each artichoke.
22. Dot with chopped parsley.
23. Pour the rest of the sauce around the vegetable.

Prepare the stuffing as follows:

1. Melt 1/4 cup butter in a saucepan.
2. Add 2 teaspoons finely chopped shallots.
3. Add 2 tablespoons finely chopped onions.
4. Cook until these are soft but not brown.
5. Add 1/2 cup finely chopped mushrooms.
6. Cook for a few minutes or until the moisture is cooked away.
7. Add 2 tablespoons chopped cooked ham.
8. Add 2 teaspoons chopped parsley, 1/2 teaspoon salt, a little pepper and 4 tablespoons tomato sauce or tomato purée.
9. Fill he artichokes with this mixture.
10. Wrap a piece of fat salt pork around each and tie it with a string.

List of ingredients required:

• 6 artichokes.
• Water.
• 1/4 cup butter.
• 2 teaspoons shallots, finely chopped or 2 tablespoons chopped onions.
• Add 1/2 cup mushrooms, finely chopped.
• 2 tablespoons cooked ham, chopped.
• 2 tablespoons chopped parsley.
• 1/2 teaspoon salt.
• Pepper.
• 4 tablespoons tomato sauce or purée.

Stuffing:

• 1 carrot, sliced.
• 1 onion, sliced.
• White wine.
• 1/2 cup meat stock or water.
• 1 small bay leaf.
• Thyme.
• 2 tablespoons tomato purée.
• Lemon juice.

1. Sift 1 cup flour and a pinch of salt into a warm bowl.
2. Make a well in the center.
3. Add 1 tablespoon salad oil, 3/4 cup warm water and 1 egg yolk.
4. Mix the ingredients together thoroughly but quickly.
5. The batter will be thick.
6. Cover the bowl.
7. Let the batter stand in a warm place for 3 to 4 hours.
8. Fold in 1 egg white, beaten stiff.
9. Dip the fish into the batter.
10. Drain off the surplus batter.
11. Fry the fish in hot deep fat at 360ºF to 380ºF, depending on the size of the fish.
12. Small pieces of fish should be fried at a higher temperature.
13. Drain thoroughly on paper toweling.
14. Serve with any desired sauce or side dishes.

List of ingredients required:

• 1 cup flour.
• pinch of salt.
• 1 tablespoon salad oil.
• 3/4 cup water.
• 1 egg, separated.
• Fish.