“from Fondue by Marlisa Szwillus”
READY IN:
1hr 30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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. Bring the stock to a boil, then reduce the heat to low. Simmer, covered, for about 15 minutes.

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