We started with the fondue recipe from our book. We used onion soup as the liquid for melting the cheese. We still used sodium citrate. Once the fondue was made we poured it into a baking pan to chill. When it was solid we cut it into sticks. Then we floured, egged and crumbed (seasoned with toasted caraway) the fondue, twice. We refrigerated the coated cheese sticks overnight to let the breading hydrate. Then we froze them. We fried the frozen fondue for 3 minutes. Then we put the sticks on a rack in a 200°F oven to heat all the way through. They were deliciously dangerous.