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FONDUE

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 MEAT  FONDUE - Deep narrow mouth metal Fondue pot (with warmer)

METHOD
If Bouillon is used then after cooking pour in half cup medium sherry boil half minute then pour into Fondue pot.

Serve with sauces, salads and bread
Wine and beverage of your choice

 

 

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 INGREDIENTS

Dry red wine/bouillon ( hot in Fondue Pot)
i.e. bread should immediately turn golden brown)
Dry meat  before cooking ( to stop spluttering)
230g per person cut into mouth size bites

 

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