Herbed Fondue Broth

In a glass bowl mix together

1 bay leaf
1 minced clove of garlic
3 stalks celery, minced
1 small onion, chopped
1/2 tsp dried thyme or 1 sprig fresh
1 TBS dried tarragon
1 peppercorn
2 sprigs parsley, chopped
1/2 tsp salt

and refrigerate 24 hours. Remove the bay leaf,
pour 2 C chicken broth(unsalted) and 2 C dry
white wine(eg sauterne) and the herbs into
your fondue pot and heat to boiling.

Cook bits of lamb, tender beef (sirloin is good)
or boned chicken in broth and eat with good
white bread and a salad. You can also add a little
cooked rice to the pot at the end and eat it
as soup (some prefer to strain out the herbs)