A lovely wine fondue for cooking chicken, rabbit or veal. Dip bite-size pieces of raw meat into the boiling fondue until cooked.
INGREDIENTS (for 4 servings):
- 1 (750 milliliter) bottle white wine
- 1 (2 inch) piece cinnamon stick
- 1/4 teaspoon ground coriander
- 10 black peppercorns, crushed
- 4 whole cloves
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon celery salt
- 1/4 teaspoon garlic salt
Pour wine into a saucepan, and season with cinnamon stick, coriander, pepper, cloves, sugar, salt, celery salt, and garlic salt. Let sit for 1 hour, then bring to a boil. Filter through a fine sieve or colander lined with cheesecloth, and transfer to the fondue pan. Bring to a boil before using.