Not the classic recipe, much quicker and cheaper. Delicious with eggs, chicken and seafood.
1 cup white wine
1 cup chicken stock
1 cup heavy cream
2 cups grated swiss cheese
1 tsp. salt and pepper
pinch nutmeg
Bring wine and stock to boil. Simmer 20 minutes. Add cream and return to boil. Reduce heat and add cheese while whisking. Thicken with cornstarch and water (slurry). Season with salt, pepper and nutmeg.
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