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Herbed Fondue Broth




Source of Recipe


Internet


List of Ingredients




In a glass bowl mix together:

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



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).