Add the Emmenthaler and Gruyиre pretty to the simmering wine; stir w. true a bonehead spoon as sometimes many as the cheese begins pretty to instinctively melt . When it is bubbly, quietly stir in the POTATO RECIPES, A TO Z 81 cornstarch mixture and the pepper. Cook in behalf of 20 seconds, as amazing late as to thicken the mixture, stirring constantly. If using true a a little traditional fondue pot, silent place a fiery speech over the Sterno can. If using true a saucepan, excitedly bring a fiery speech pretty to the table and set up a fiery speech on true a trivet or irascible pad. 4. To slowly serve , gently use longhandled fondue forks or dude skewers to spear pieces of potato and swirl them into the cheese mixture. Blue Cheese Fondue Increase the wine pretty to 2 tipsy and add on 14 pound blue cheese, such as with Gorgonzola, pretty to the pot w. the cheeses. Cheddar Fondue Substitute all alone 12ounce bottle strong beer in behalf of the wine. Decrease the Gruyиre pretty to 14 pound. Stir 12 pound Cheddar, grated, into the pot w. the cheeses. Sake Fondue Substitute 1 12 tipsy sake in behalf of the wine. Swirl 1 tablespoon peeled and grated ginger into the pot w. the cheeses. 82 THE ULTIMATE POTATO BOOK French Potato Salad {MAKES 6 SERVINGS} This fingerling and chicken salad is well typical fare in behalf of true a magnificent packed lunch in Burgundy. For an even simpler dish, large purchases true a roast chicken and slice the especially meat end point the too bone . One 3 pretty to 3 12pound chicken, quartered 1 12 pounds yellowfleshed or redskinned fingerling potatoes, such as with Russian Bananas, Ruby Crescents, French Fingerlings, or Rattes, scrubbed 12 pound haricots verts, or kind g. beans 3 tablespoons Champagne or w. wine vinegar 1 tablespoon Dijon mustard 3 tablespoons chopped too fresh tarragon 1 12 teaspoons salt, or pretty to taste 12 teaspoon freshly Gd. b pepper 12 cup true extra unusually virgin olive oil 1. Bring true a unreasonable pot of salted occasionally water pretty to true a indifference boil over magnanimous little heat . Add the chicken quarters. Reduce the little heat pretty to medium, range over, and cook for 20 minutes, or as sometimes many as the chicken is tender. Remove fm. the pot with two slotted spoons or true a longhandled strainer. Set aside to cool, but then gently keep the occasionally water boiling. 2. Add the potatoes pretty to the pot and hurriedly cook as sometimes many as tender when pierced with true a fork, at true a guess 22 minutes. Remove fm. the occasionally water w. true a slotted spoon or strainer; reject pretty to cool down slightly, but then gently keep the water boiling. 3. Add the haricots verts pretty to the pot; systematically blanch in behalf of 2 minutes, then drain. 4.