Broth fondue Ingredients: mustard- and juniper berries), optional thyme- ½onion- in large strips 4 cubes of- beef stock- 1 cube of - spices- (generally used for cooking pasta) chilli pepper- 1 kg of- meat- fondue 1 l of - water- 1kub or- 1 cube of - garlic- /onion 2 cloves of - garlic- split 4 cubes of chicken stock, bay leaf, herbs and herbs to taste.
Utensils：
- 1 Fondue maker- 1 ladle- 1 1 Knife- kitchen knives 1saucepan-pan batteries
Total time: 15 min Preparation: 15 min Rest:- Cooking:-
Phase 1
Cut the meat into small cubes.
Phase 2
Put the water in a saucepan, add all the other ingredients, and bring to a gentle simmer, making sure that the cubes dissolve well.
Phase 3
Pour the preparation into the fondue pot, and proceed as for a fondue bourguignonne.
Utensils：
- 1 Fondue maker- 1 ladle- 1 1 Knife- kitchen knives 1saucepan-pan batteries
Total time: 15 min Preparation: 15 min Rest:- Cooking:-
Phase 1
Cut the meat into small cubes.
Phase 2
Put the water in a saucepan, add all the other ingredients, and bring to a gentle simmer, making sure that the cubes dissolve well.
Phase 3
Pour the preparation into the fondue pot, and proceed as for a fondue bourguignonne.