1 tablespoon butter
1 clove garlic, mashed
1/4 cup finely chopped chives
1 cup champagne
2 teaspoons Dijon-style mustard
pinch of salt and white pepper
pinch of nutmeg

3/4 pound Swiss cheese, grated and tossed with 1 heaping tablespoon flour

In a double boiler or in a pan set over hot water, heat butter, garlic, chives, champagne, mustard and seasonings. When mixture is warm, start adding cheese, stirring all the while. When cheese has melted, transfer the mixture to a fondue server or a chafing dish. Serve with bite-size pieces of crusty French bread. Use long-handled forks.

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