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2.8.1 Fondue Bacchus

pict

Time to actively work on it: 20 min

Ingredients

Amount
 Ingredient Preparation
270ml Vegtebale stock
2 tbsp butter
2 cloves
1 clove garlic
750ml red wine
50 g bacon pieces
1 onion finely cubed

Instructions

  1. Heat vegetable stock in a cup.
  2. Fry onion and garlic in a another cooking pot.
  3. Add bacon cloves until browned.
  4. Pour in wine and vegtable stock.
  5. Let boil for 8 min to 10 min.
  6. Then pour it in the caquelon through a sieve and put on the rechaud.

Notes:
Prepare around 250 g of meat per person cut into small cubes. Best suited is pork and beef.

Sauces that fit well are pages 5.2.2, 5.2.12 and 5.2.14.

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