Coq Au Vin Fondue from "the Melting Pot" 3 1/2 cups Vegetable stock 1/2 cup Burgendy wine 1/2 cup Sliced mushrooms 1 tbs Garlic 2 Green onion 1. Heat vegetable stock in fondue pot until it begins to simmer. 2. Add all other ingredients, bring to simmer.
1. Heat vegetable stock in fondue pot until it begins to simmer. 2. Add all other ingredients, bring to simmer. 3. Place individual pieces of desired meat or veggies on fondue fork and put in pot until correct temperature has been reached. Lobster and shrimp may take under a minute to cook while beef and pork will take slightly longer.
Let guests cook their choice of meats and veggies in the fondue broth." Heat vegetable stock in fondue pot until it begins to simmer. Add all other ingredients, bring to simmer. Place individual pieces of desired meat or veggies on fondue fork and put in pot until correct temperature has been reached.
Pour stock into a saucepan or fondue pot over medium heat; bring to a simmer. Add wine, mushrooms, green onions, and garlic. Simmer until broth is aromatic, about 15 minutes. If using an electric fondue pot, heat the vegetable stock on medium. If using a Sterno fuel fondue pot, partially cover the Sterno can so the fondue doesn't heat too quickly.