INGREDIENTS

INSTRUCTIONS

This fondue resembles the Fondue Bourguignonne except for the fact
that the meat is cooked in boiling hot bouillon rather than fat.
Substitute beef or chicken bouillon for the hot fat.  The bouillon
must continue to boil throughout the meal. (Use enough to fill the
"pot" 4/5 full). The meats may be varied, and can include lean veal
and pork besides beef. Lamb or veal kidneys may also be used (kidneys
should be soaked in cold water for 1/2 hour before using--change the
water 3 times, drain and dry--and all the hard cores removed). Have
the butcher slice the meats into wafer-thin slices.  If slicing at
home, freezing the meat slightly can make it easier. Serve with the
same sauces and accompaniements for Fondue Bourguignonne. (guess that
means I have to post that!)  Recipe By     :  From: Cindy@sierra.Uucp
(Cindy Johnston  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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