Ingredients
Broth and sauces
- 1 container Canton Red Wine Fondue Broth
- 3 or more jars of Canton Fondue Sauces: Bourguignonne, Béarnaise, Three Pepper or other
Toppings
Choose 3 or more of the following proteins:
- 500 g (1 lb) sliced poultry: turkey, chicken, duck, pheasant
- 250 g (1/2 lb) raw shrimp, peeled
- 250 g (1/2 lb) fresh or thawed scallops
- 250 g (1/2 lb) game and exotic meats: bison, kangaroo, camel, horse, rabbit, etc.
- 250 g (1/2 lb) spinach tortellini, half-cooked
- Tricolour mini-sticks (recipe follows)
Vegetables
Choose 3 or more of the following vegetables:
- 500 mL (2 cups) fresh wild mushrooms: oyster mushrooms, chanterelles, shiitakes, etc., stemmed
- 500 mL (2 cups) broccoli florets
- 500 mL (2 cups) cauliflower florets (purple and romanesco, if possible)
- 500 mL (2 cups) multicoloured carrots, thinly sliced
- 500 mL (2 cups) diced red and green peppers
- 1 bunch asparagus, trimmed (green, white and purple, if possible)
Tricolour mini-sticks
- Green peppers, diced
- A few white sausages (Weisswurst style), half-cooked, thickly sliced
- Baby red potatoes, pre-cooked
