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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