 |
Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
|
from Fondue by Marlisa Szwillus Ingredients:
8 prawns |
10 ounces sliced beef tenderloin |
10 ounces sliced pork tenderloin |
10 ounces sliced lamb tenderloin |
2 carrots |
1 leek |
1/2 bunch fresh italian parsley |
3 1/3 cups light meat stock |
1 bay leaf |
1 teaspoon peppercorn |
1 teaspoon allspice berry |
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.
|
|