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Herbed Fondue Broth

Source of Recipe

(adraxlir), recipecircus


List of Ingredients

1 bay leaf
1 minced clove of garlic
3 stalks celery minced
1 small onion chopped
1/2 tsp dried thyme or 1 sprig fresh
1 TBS dried tarragon
1 peppercorn
2 sprigs parsley chopped
1/2 tsp salt


Recipe

In a glass bowl mix together ingredients. Refrigerate 24 hours. Remove the bay leaf, pour 2 C chicken broth (unsalted) and 2 C dry white wine (eg sauterne) and the herbs into your fondue pot and heat to boiling. Cook bits of lamb, tender beef (sirloin is good) or boned chicken in broth and eat with good white bread and a salad. You can also add a little cooked rice to the pot at the end and eat it as soup (some prefer to strain out the herbs).