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Fondue Bacchus (M, KLP, TNT)
Source: New York Times
Serves: 4 or more

2 cups strong chicken broth
2 cups dry white wine (Moselle, Rhine, or Alsatian)
1 onion, thinly sliced
3 ribs celery with leaves, chopped
1 clove garlic, chopped
8 juniper berries, crushed
10 peppercorns, crushed
1/2 tsp. salt
1 tbsp. chopped fresh tarragon leaves or one teaspoon dried
2 sprigs fresh thyme or one-half teaspoon dried
2 sprigs parsley
1 bay leaf
2 pounds beef cut into 1 cubes (I used rib steak for tenderness)
4 or more dipping sauces

Three days before serving, heat the broth and the wine to boiling. Combine remaining ingredients except meat and add to the hot mixture. Bring to boil again. Cool, then refrigerate.

Just before serving, strain the broth mixture through a fine sieve. Bring to a boil, pour into ceramic fondue pot or casserole and place over a heater in the center of the table so that the mixture simmers slowly.

Place a plate with raw meat cubes, a choice of dipping sauces and a special heatproof-handled fondue fork in front of each person. The fondue fork is used to spear the meat and hold it in the hot broth for two or three minutes, according to the desired degree of doneness. Meat is then transferred to a regular fork and dipped into sauces.

Suggested Sauces: curried mayonnaise, tomato sauce, or horseradish sauce.

Poster's Notes:
When we were discussing juniper berries, I mentioned a broth fondue. Since I received a request, and since my recipe is from the 1960s or 70s and is well worn, I thought I would copy and send to all.

Posted by Marilyn Jacobs

Nutritional Info Per Serving: N/A