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"A adorable wine fondue for cooking chook, rabbit or veal. Dip chew-size portions of raw meat into the boiling fondue till cooked."
- 1 (750 milliliter) bottle white wine
- 1 (2 inch) piece cinnamon stick
- 1/4 teaspoon floor coriander
- 10 black peppercorns, overwhelmed
- 4 complete cloves
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon celery salt
- 1/4 teaspoon garlic salt
|Prep : 1M||Cook : 4M||Ready in : 1H10M|
- Pour wine into a saucepan, and season with cinnamon stick, coriander, pepper, cloves, sugar, salt, celery salt, and garlic salt. Let take a seat for 1 hour, then convey to a boil. Filter via a great sieve or colander lined with cheesecloth, and switch to the fondue pan. Bring to a boil before the use of.
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