Winemaker's fondue

Ingredients for 4 servings:

• 300 g pork loin(s), cut into thin slices
• 300 g beef fillet(s) or veal fillet, cut into thin slices
• 300 g chicken breasts, thinly sliced
• 1 ½ liters strong white wine (Kerner, Pinot Gris)
• 5 peppercorns, white
• 5 peppercorns, black
• 8 coriander seeds
• 4 allspice berries, whole
• 1 cinnamon stick(s)
• 1 tsp sugar
• 2 tsp salt
• 1 tsp celery salt
• ½ tsp garlic salt

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Roughly grind the peppercorns, allspice, and coriander seeds in a mortar and pestle. Crumble the cinnamon stick slightly. Place everything in a spice bag made of fine gauze and tie it tightly. (A disposable tea strainer will also work.) Bring the wine and sugar to a boil in the fondue pot and suspend the tied spice bag in the pot. Mix the three types of salt and place a little salt in each small bowl to season the cooked meat. Skewer the meat slices on fondue forks, cook in the boiling wine for about 1/2 to 1 minute, and season with the salt mixture. Serve with white bread and various sauces, such as curry sauce, Cumberland sauce, salsa, etc. Your imagination is the limit. We also like to serve it with a green salad.