j8ear

I know of four type of fondue:

1. Cheese. Self explanatory.
2. Chocolate. Again SE
3. Chinoise. Beef Broth heated and used to cook chunked meat.
4. Bourginione (sp?). Oil heated and used to cook chunked meat.

I could have those last two reversed....I'm doubting myself.

As for sauces, I always like to have a variety of yummy sauces for the meat after "fondueing" e.g:

1. A nice garlic cream cheese sauce.
2. A delicious bernaise sauce.
3. A tangy gingery soy sauce
4. A scrumptous honey mustard sauce
5. A spicey horseradish sauce

enjoy,

-bear

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