Veal and Wine Fondue Recipe

Summary

Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelEasy
Health IndexAverageServings6
CourseMethod
Main IngredientInterest Group

Ingredients

 Veal cutlets/Scallops1 1⁄2 Pound
 Dry white wine3 1⁄2 Pint
 Allspice1 Pinch
 Coriander seeds12
 Cinnamon stick1
 Black peppercorns5
 Sugar1 Teaspoon
 Salt1 Teaspoon
 Celery salt1⁄2 Teaspoon
 Garlic salt1⁄4 Teaspoon

Directions

Cut the meat into thin slices.
Place the wine and allspice in a metal fondue pan and bring to the boil on the stove.
Tie the coriander seeds, cinnamon stick and peppercorns in a square of cheesecloth and suspend it in the wine.
Add the sugar to the wine and allow to simmer for 5 minutes.
Discard the cheesecloth bag.
Move the fondue pan to the spirit burner on the table.
Spear the veal on the fondue fork and cook in the simmering wine.
Serve sprinkled with the mixed salts and accompany with French bread and sauces.
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