Wine Fondue

Name: Wine Fondue
Ingredients: 8 prawns; 10 ounces sliced beef tenderloin; 10 ounces sliced pork tenderloin; 10 ounces sliced lamb tenderloin; 2 carrots; 1 leek; 12 bunch fresh Italian parsley; 3 13 cups light meat stock; 1 bay leaf; 1 teaspoon peppercorn; 1 teaspoon allspice berry

11 ingredients

4 steps

Ingredients

8 prawns
10 ounces sliced beef tenderloin
10 ounces sliced pork tenderloin
10 ounces sliced lamb tenderloin
2 carrots
1 leek
12 bunch fresh Italian parsley
3 13 cups light meat stock
1 bay leaf
1 teaspoon peppercorn
1 teaspoon allspice berry

Directions

1

Wrap the meats separately in plastic wrap and freeze them for about 1 hour.
2

Meanwhile, peel or trim, wash, and chop the carrots, leek, and parsley and add them to a saucepan with the meat stock, bay leaf, crushed peppercorns, and allspice.
3

Bring the stock to a boil, then reduce the heat to low.
4

Simmer, covered, for about 15 minutes.