Instructions: This fondue resembles the Fondue Bourguignonne except for the fact that the meat is cooked in boiling hot bouillon rather than fat. Substitute beef or chicken bouillon for the hot fat. The bouillon must continue to boil throughout the meal. (Use enough to fill the "pot" 4/5 full). The meats may be varied, and can include lean veal and pork besides beef. Lamb or veal kidneys may also be used (kidneys should be soaked in cold water for 1/2 hour before using-change the water 3 times, drain and dry-and all the hard cores removed). Have the butcher slice the meats into wafer-thin slices. If slicing at home, freezing the meat slightly can make it easier.

Serve with the same sauces and accompaniements for Fondue Bourguignonne.

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